Recipes
Crispy Chicken Chopped Salad with "Rice"
4 servings
30 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 lb Deli chilled chicken tenders
- 1 seedless cucumber, coarsely chopped
- 1 Asian sesame-ginger chopped salad kit (cabbage, carrots, almonds, and sesame dressing), 12–13 oz
- ½ cup spicy yum yum sauce
- 1 (10-oz) package cauliflower rice blend
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Cut tenders into fourths and arrange in single layer on baking sheet; bake 16–18 minutes or until crispy.
- Chop cucumber, then place in large bowl with greens from salad kit. Pour yum yum sauce and dressing packet from kit into small bowl; whisk until blended. Crush packet with almonds from kit into tiny pieces. Prepare cauliflower rice following package instructions.
- Add ⅓ cup dressing mixture to salad mixture; toss to coat. Transfer tenders to second large bowl; add almonds and remaining ⅔ cup dressing mixture and toss to coat. Serve chicken over salad with cauliflower rice.
Amount per ¼ recipe serving: Calories 600, Total Fat 38g, Sat Fat 6g, Trans Fat 0g, Chol 100mg, Sodium 1200mg, Total Carb 32g, Fiber 6g, Sugars 11g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%