Whole Grain Tenders Spinach Salad with Strawberries and Pecans
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Frozen Aisle
PREP TIME: 15min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||40%|
|Saturated Fat 15g||75%|
|Total Carbs 20g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 100%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cupvegetable oil
1/4 cuprice vinegar
2 tbsp.(about 1/2 lime) lime juice
2 tsp.light brown sugar
2 tsp.fresh ginger, grated
2 cupsnapa cabbage, roughly chopped
2 cupsromaine lettuce, roughly chopped
1/2 cupred cabbage, shredded
1/2 cupcarrots, shredded
1/2 cupsnow peas, cut in half
1/4 cuptoasted sliced almonds
1/4 cupwonton strip salad topping
Preheat your oven to 425°F. Spray a baking sheet with cooking spray. Place the chicken strips in a single layer on the baking sheet. Bake the chicken on the middle oven rack for 16 to 17 minutes or until heated through. Turn the chicken halfway through the heating time. Let it stand for 1 to 2 minutes before serving. Chop the strips into 4 to 6 chunks.
In a large bowl, whisk together the vegetable oil, rice vinegar, lime juice, brown sugar and ginger. Whisk until the sugar dissolves, then set the dressing aside.
Into the bowl, add the Napa cabbage, romaine lettuce, red cabbage, carrots and snow peas. Toss the salad with the rice vinegar dressing.
Divide the salad among 4 plates. Top with the chicken chunks, sprinkle with the toasted sliced almonds and wonton strips, and serve.
Asian Chicken SaladAdd Your Comment