Featured Brand Sites
Product By Category
Tools & Info
8 servings, 2 cups each
Read MoreRead Less
Tap or click steps to mark as complete
Omit garlic powder, ginger and the 1/4 cup dressing used to cook the chicken thighs. Prepare recipe as directed, substituting 2 cups chopped leftover cooked chicken for the cut-up cooked chicken thighs.
Omit 2 Tbsp. of the dressing. Cook chicken in 2 Tbsp. dressing in nonstick skillet on medium heat 6 to 8 min. on each side or until done (165°F). Cut chicken into bite-size pieces; toss with salad greens, vegetables and 3/4 cup dressing as directed. Sprinkle with nuts.
This low-calorie Asian salad has a lot going for it. The colorful peppers provide vitamin C, and the carrots and escarole team up to add an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.