Asian Chicken Salad



  • 1 small boneless skinless chicken breast half (4 oz.)
  • 1/8 teaspoon salt
  • 1/4 cup Kraft Asian toasted sesame dressing, divided
  • 2 cups torn salad greens
  • 1 small navel orange, peeled, sliced
  • 1/2 cup diagonally cut snow peas
  • 1 tablespoon slivered almonds, toasted
  • 1 small carrot, cut into matchsticks
  • Directions

    Sprinkle chicken with salt; brush with 2 tsp. of the dressing. Heat nonstick skillet on medium-high heat. Add chicken; cook 2 min. on each side or until browned on both sides. Reduce heat to medium-low; cover. Cook 5 min. or until chicken is cooked through (170º), turning occasionally. Slice chicken. Arrange lettuce, oranges, peas, chicken, almonds and carrots on two serving plates. Drizzle with remaining dressing. Makes 2 servings, 2 ½ cups each.

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