Monday, April 14, 2014

"ATW80DS": Chinese Chicken Stir-Fry Salad

Since we are trying really hard to behave here at the pantry and your menu is filled with lots of salads for dinner, We thought this one would make a great treat from our stop in China.

1 cup cooked chicken (cube)
1/8 tsp.  salt
pinch of black pepper
1/4 cup Toasted Sesame Dressing, divided
4 cups spring mix salad greens
1 small can of mandarin oranges (drained) 
1/2 cup  diagonally cut snow peas
2Tbsp. Slivered Almonds 
1 small  carrots, (sliced thin)

HEAT nonstick skillet on medium-high heat. Add chicken; warm 3 minutes or  until lightly browned. Reduce heat to medium-low; cover with half of the dressing, salt and pepper.Cook for 2 more minutes.
ARRANGE lettuce, oranges, peas, Turkey, almonds and carrots on two serving plates. Drizzle with remaining dressing.

*One of the reasons this salad is so "Fruitful" and "thrifty" is because everything in it is either left-over or considered a staple in the Pantry.

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