California Chicken Tacos
In The Frozen Aisle
PREP TIME: 0min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 2g||10%|
|Total Carbs 23g||8%|
|Dietary Fiber 4g||16%|
|Vitamin A 280%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups julienned carrots, lightly steamed and chilled
4 cups fresh arugula or salad mix
2 1/2 tbsp. white wine vinaigrette, divided
1/2 tsp. cracked black pepper
1 cup Granny Smith apple, slivered
1/4 cup toasted sliced almonds, optional
Heat chicken strips according to package instructions.
Toss chilled carrots with 1 tablespoon of white wine vinaigrette. Reserve.
Place salad mix in a salad bowl, pour remaining vinaigrette and pepper over mix and toss gently to coat thoroughly.
For each serving, spoon 1/2 cup dressed carrots into the center of a plate, mound 1 cup dressed salad on top of the carrots and place 3 ounces crisp, hot chicken strips over top. Sprinkle top with 1/4 cup apple slivers and 1 tablespoon toasted almonds, if desired.
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