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Crispy Chicken Chopped Salad with "Rice"
Recipes
Crispy Chicken Chopped Salad with "Rice"
4 servings
30 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 lb Deli chilled chicken tenders
  • 1 seedless cucumber, coarsely chopped
  • 1 Asian sesame-ginger chopped salad kit (cabbage, carrots, almonds, and sesame dressing), 12–13 oz
  • ½ cup spicy yum yum sauce
  • 1 (10-oz) package cauliflower rice blend

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Cut tenders into fourths and arrange in single layer on baking sheet; bake 16–18 minutes or until crispy.
    2. Chop cucumber, then place in large bowl with greens from salad kit. Pour yum yum sauce and dressing packet from kit into small bowl; whisk until blended. Crush packet with almonds from kit into tiny pieces. Prepare cauliflower rice following package instructions.
    3. Add ⅓ cup dressing mixture to salad mixture; toss to coat. Transfer tenders to second large bowl; add almonds and remaining ⅔ cup dressing mixture and toss to coat. Serve chicken over salad with cauliflower rice.

Amount per ¼ recipe serving: Calories 600, Total Fat 38g, Sat Fat 6g, Trans Fat 0g, Chol 100mg, Sodium 1200mg, Total Carb 32g, Fiber 6g, Sugars 11g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%