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Nutrition Facts
Serving Size 259 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 620 mg 26%
Total Carbohydrate 19 g 6%
Dietary Fiber 4 g 16%
Sugars 13 g
Protein 27 g
Vitamin A 15% • Iron 8%
Vitamin C 90% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Chili Chicken Salad

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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb H-E-B Sweet Chili Chicken Breast, uncooked
2 Tbsp fish sauce
2 Tbsp lime, juiced
2 Tbsp cane sugar
2 Tbsp Nakano Rice Vinegar
1/2 Tsp crushed red pepper
10 Oz Dole Angel Hair Cole Slaw
1/2 cup(s) cilantro, chopped
1/2 cup(s) mint leaves
1/2 hot house cucumbers
1/2 cup(s) red onion, slivered
1/2 cup(s) dry roasted peanuts
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Instructions

1
Heat a large, nonstick skillet over medium-high heat.
2
Place chicken in skillet and brown 3 to 4 minutes per side.
3
Reduce heat to medium-low; cover skillet partially and continue to cook chicken 7 minutes or until done (juices run clear). Remove to a plate and set aside.
4
Meanwhile, whisk dressing ingredients (fish sauce, lime juice, sugar, vinegar and pepper flakes) together in a large salad bowl.
5
Add slaw and toss to coat.
6
Chop cilantro and mint leaves.
7
Cut cucumber in half and then into thin slices.
8
Cut red onion into very thin slivers.
9
Toss vegetables with slaw.
10
Slice chicken diagonally, across the grain, and then into bite-size pieces. Toss chicken and peanuts with salad. Serve immediately.

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