Spicy Sesame Chicken Salad Recipe

Spicy Sesame Chicken Salad Recipe
Spicy Sesame Chicken Salad Recipe photo by Taste of Home
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Spicy Sesame Chicken Salad Recipe

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Angela Lively, Spring, Texas
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (22 ounces) Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons Sriracha Asian hot chili sauce or 2 teaspoons hot pepper sauce
  • 2 tablespoons creamy peanut butter
  • 2 packages (5 ounces) spring mix salad greens
  • 2 medium carrots, shredded
  • 1/2 cup thinly sliced fresh mushrooms
  • 1/2 cup bean sprouts, optional
  • 1/4 cup slivered almonds, toasted

Directions

Prepare chicken according to package directions. In a small bowl, whisk vinegar, soy sauce, oil, chili sauce and peanut butter until blended.
In a large bowl, combine salad greens, carrots, mushrooms, chicken and, if desired, sprouts. Pour dressing over salad; toss to coat. Sprinkle with almonds. Serve immediately. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Spicy Sesame Chicken Salad in Tyson Grilled & Ready Contest 2013

Nutritional Facts

1-3/4 cups: 193 calories, 10g fat (2g saturated fat), 70mg cholesterol, 851mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 21g protein.

  • 1 package (22 ounces) Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons Sriracha Asian hot chili sauce or 2 teaspoons hot pepper sauce
  • 2 tablespoons creamy peanut butter
  • 2 packages (5 ounces) spring mix salad greens
  • 2 medium carrots, shredded
  • 1/2 cup thinly sliced fresh mushrooms
  • 1/2 cup bean sprouts, optional
  • 1/4 cup slivered almonds, toasted
  1. Prepare chicken according to package directions. In a small bowl, whisk vinegar, soy sauce, oil, chili sauce and peanut butter until blended.
  2. In a large bowl, combine salad greens, carrots, mushrooms, chicken and, if desired, sprouts. Pour dressing over salad; toss to coat. Sprinkle with almonds. Serve immediately. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Spicy Sesame Chicken Salad in Tyson Grilled & Ready Contest 2013

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