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Asian-Style Chicken Salad

Organic chicken, fresh veggies, and crunchy wonton strips come together in this fresh and flavorful salad. Serve as is or use in a wrap for a delicious lunch on-the-go. Serves 6.

Ingredients

1½ pounds ROSIE® Organic Boneless Skinless Chicken Thighs
1 tablespoon canola oil
¼ cup teriyaki sauce
½ pound spring mix
1½ cups shredded red cabbage
1 cup broccoli slaw
1 cup shredded carrots
1 cucumber, peeled and sliced
½ cup sugar snap peas, chopped
1/3 cup cilantro, chopped
1 cup crunchy wonton strips
1 cup tangerine or orange slices, cut in half
½ cup sesame salad dressing
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Directions

  1. Slice chicken thighs into strips. Add oil to pan and pan-fry chicken over medium heat until golden brown and cooked through completely.
  2. Add teriyaki sauce and stir chicken until thoroughly coated. Remove from heat and set aside.
  3. In a large salad bowl combine spring mix, red cabbage, broccoli slaw, shredded carrots, cucumber, bell pepper, and sugar snap peas. Toss lightly to combine ingredients.
  4. Add in cilantro and dressing and toss until salad is evenly coated.
  5. Add in chicken, wonton strips, and oranges and lightly toss to combine. Serve immediately.
Print Recipe

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