Fresh Asian Chicken Salad Recipe

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Recipe by Kraft

Prep Time

20
min.

Total Time

20
min.

Servings

2 servings, 2-1/2 cups each

Toss together a restaurant-style salad with this Asian chicken salad recipe. This Fresh Asian Chicken Salad Recipe features bright vegetables and oranges.

What You Need

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1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
1 small boneless skinless chicken breast (4 oz.)
2 cups torn mixed salad greens
1 small navel orange, peeled, sliced
1/2 cup diagonally sliced snow peas
1 small carrot, cut into matchlike sticks
1 Tbsp. PLANTERS Slivered Almonds, toasted

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Make It

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Remove 2 tsp. dressing; brush evenly onto both sides of chicken.
Cook chicken in nonstick skillet on medium-high heat 2 min. on each side or until evenly browned on both sides; cover. Simmer on medium-low heat 3 min. on each side or until chicken is done (165ºF).
Slice chicken. Cover 2 plates with salad greens; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing.

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Special Equipment Needed

TBA

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Nutrition

Servings

2 servings, 2-1/2 cups each

Healthy Living

Nutrition Bonus

In addition to being low in calories, this great-tasting salad is also an excellent source of both vitamin A from the carrots and vitamin C from the oranges and snow peas.

Nutritional Information

Serving Size 2 servings, 2-1/2 cups each
AMOUNT PER SERVING
Calories	220

Total fat	9g
Saturated fat	1g
Cholesterol	30mg
Sodium	430mg
Carbohydrate	22g
Dietary fiber	5g
Sugars	15g
Protein	13g
% Daily Value
Vitamin A	280 %DV
Vitamin C	60 %DV
Calcium	6 %DV
Iron	10 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by f00d3 from Fantastic! Fantastic! Thanks so much for the Toasted Sesame dressing. I used mandarin oranges and broccoli instead of peas. Topped with chow mein noodles. I could eat this over and over!

Date published: 2007-08-02

Rated 4 out of 5 by Melissa072883 from There is not much to this salad but the flavor is very good. There is not much to this salad but the flavor is very good. My husband really liked this and he is pretty picky. I used peanuts instead because it was what I had on hand at it worked great.

Date published: 2010-03-08

Rated 5 out of 5 by lkscst from I absolutely LOVE this dressing and have made a few recipes with it. I absolutely LOVE this dressing and have made a few recipes with it. I also used mandarine oranges in place of the naval orange for an easy substitute, and any nuts for crunch will do!

Date published: 2007-08-08

Rated 4 out of 5 by mochah cook from I thought this salad was good. I thought this salad was good. I left out the chicken and fried some won ton straps to put on top of it. It was a different than the salads I usually make and I'll make this again.

Date published: 2008-07-26

Rated 3 out of 5 by screwdestiny from I enjoyed this recipe. I enjoyed this recipe. It was pretty easy to throw together. However, my boyfriend didn't like the dressing, so I guess it just depends on your tastes.

Date published: 2009-09-07

Rated 4 out of 5 by dawn1227 from This was good. This was good. I also make a similar salad using broccoli slaw, dry ramen noodles, and sunflower seeds. I love this dressing with it!

Date published: 2010-10-15

Rated 4 out of 5 by moecurry from This is very tasty and satisfying. This is very tasty and satisfying. We use the reduced fat dressing and it is really good - no "low fat food" after taste!

Date published: 2008-05-31

Rated 5 out of 5 by gwynnetx from We used mandarin oranges instead; loved the dressing! We used mandarin oranges instead; loved the dressing! Easy, easy, tastes great; we'll definitely make this again.

Date published: 2007-11-29