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Nutrition Facts
Serving Size 267 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 730 mg 30%
Total Carbohydrate 24 g 8%
Dietary Fiber 5 g 20%
Sugars 14 g
Protein 23 g
Vitamin A 90% Iron 15%
Vitamin C 80% Calcium 15%
*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.
West Coast Chinese Chicken Salad
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/4 Lb thin sliced chicken breasts
1 1/2 Tbsp fresh garlic, minced or zested
1/3 cup(s) fresh orange juice
1/3 cup(s) soy sauce
1 Tbsp fresh ginger, peeled and grated
4 cup(s) Central Market Organics Mixed Greens, loosely packed
2 cup(s) snow peas, rinsed and patted dry
2 cup(s) angel hair shredded cabbage
1 cup(s) julienned carrots
1 cup(s) green onions, chopped
11 Oz can of mandarin oranges, drained and rinsed
1 1/2 Tbsp toasted sesame seeds
1/3 cup(s) Cookwell & Company Sweet Hot Carrot Dressing, plus more as needed
2 Tbsp H-E-B Teriyaki Panko Bread Crumbs
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Instructions

1
Using a large resealable zip top bag add chicken breasts, garlic, orange juice, soy sauce and ginger. Mix well to coat the chicken. Allow to rest for at least an hour or overnight for better results.
2
Preheat grill to 350°F to 400°F, or medium-high.
3
Spray grill liberally with non-stick spray to keep chicken from sticking. Remove chicken from marinade and grill until internal temperature reads 170°F and the chicken is nicely charred. Set aside to cool completely and refrigerate until ready to use.
4
Assemble the salad by combining mixed greens, snow peas, cabbage, carrots, green onions, mandarin oranges and toasted sesame seeds. Mix together to blend and set aside.
5
Slice cooked and cooled chicken and toss together with salad greens. Drizzle with sweet hot carrot dressing and garnish with teriyaki panko for extra crunch. Season to taste as needed with salt and pepper.

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