Asian Chicken Salad

1. 1

   Marinate chicken in 6-1/3 cups of the stir-fry sauce (or 2 Tbsp.

2. 2

   for trial recipe) in refrigerator for at least 2 hours.

3. 3

   Remove chicken from marinade; discard marinade.

4. 4

   Grill chicken 4 to 5 minutes on each side or until cooked through.

5. 5

   Toss salad greens with peppers, corn and bamboo shoots in large bowl.

6. 6

   Mix dressing with 6-1/3 cups of the remaining stir-fry sauce (or with dressing and 2 Tbsp.

7. 7

   of the sauce for trial recipe).

8. 8

   Pour over salad; mix lightly.

9. 9

   For each serving: Place 2-3/4 cups of the salad mixture on serving plate.

10. 10

    Top with 1 chicken breast, sliced.

11. 11

    Drizzle with 2 Tbsp.

12. 12

    of the remaining stir-fry sauce; top with 1/4 cup of the noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.