Asian Chicken-and-Orange Chopped Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 tsp ground ginger
- 3 Tbsp olive oil
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 1 (16-oz) pkg strawberries, quartered
- 2 oranges, peeled and sliced
- 1 English cucumber, cut into half-moons
- ½ cup fresh cilantro leaves
- 1 cup Asian toasted sesame vinaigrette
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken with salt, pepper, and ginger.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done. Let stand 5 minutes; thinly slice.
- Toss together romaine, strawberries, oranges, cucumber, and cilantro in a large bowl.
- Add desired amount of vinaigrette, and toss. Divide salad among 6 plates; top with chicken.
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