Apple and Curry Chicken Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9.5g||15 %|
|Saturated Fat 4.5g||22 %|
|Cholesterol 57g||19 %|
|Sodium 952mg||39 %|
|Total Carbs 46g||15 %|
|Dietary Fiber 2g||%|
|Vitamin A 5%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|2||cups PERDUE® Fresh Boneless, Skinless Chicken Breasts|
|1/2||cup teriyaki sauce, divided|
|1/4||small red onion, sliced into rings|
|4||slices Havarti cheese|
|4||Kaiser rolls, halved and toasted|
Preheat the broiler to high. Brush teriyaki sauce over the pineapple rings. Cook in a nonstick skillet set over medium-high heat for 2 minutes per side or until lightly browned; set aside. Add the cooked and shredded chicken and remaining sauce to the skillet. Cook for 5 minutes or until heated through.
TIP: Serve on a whole grain roll for a fiber boost. Drizzle with Sriracha before adding the cheese for a spicy sandwich. Note: Recipe Inspired by Vicki, Perdue Community Member.
|2||Arrange lettuce, pineapple and red onion on the bottom half of each Kaiser roll. Top with a spoonful of chicken and cheese. Broil for 2 to 3 minutes or until cheese is melted; cap with Kaiser roll tops. Serve immediately.|