Quick Flame Grilled Chicken With Warm Bean Vegetabl

Name: Quick Flame Grilled Chicken With Warm Bean Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 22 ounces Tyson(R) Grilled & Ready(R) Chicken Breast Strips; 1 cup rice wine vinegar; 1/4 cup vegetable stock; 2 tablespoons sesame oil; 2 tablespoons scallions thinly sliced; 2 tablespoons miso paste white; 2 tablespoons soy sauce; 2 tablespoons sugar; 8 ounces edamame cooked and drained; 8 ounces navy beans canned and drained; 8 ounces garbanzo beans canned and drained; 1/4 cup fresh cilantro chopped; 1 tablespoon fresh mint chopped; 1/4 cup hijiki seaweed hydrated, drained, roughly chopped; 1 tablespoon Thai chili pepper seeded, minced; 1 tablespoon sesame seeds, toasted; 2 teaspoons olive oil; 1 tablespoon fresh gingerroot julienne cut; 4 cups bok choy trimmed; 1 cup red bell pepper julienne cut

Servings: persons

22 ounces Tyson(R) Grilled & Ready(R) Chicken Breast Strips
1 cup rice wine vinegar
1/4 cup vegetable stock
2 tablespoons sesame oil
2 tablespoons scallions thinly sliced
2 tablespoons miso paste white
2 tablespoons soy sauce
2 tablespoons sugar
8 ounces edamame cooked and drained
8 ounces navy beans canned and drained
8 ounces garbanzo beans canned and drained
1/4 cup fresh cilantro chopped
1 tablespoon fresh mint chopped
1/4 cup hijiki seaweed hydrated, drained, roughly chopped
1 tablespoon Thai chili pepper seeded, minced
1 tablespoon sesame seeds, toasted
2 teaspoons olive oil
1 tablespoon fresh gingerroot julienne cut
4 cups bok choy trimmed
1 cup red bell pepper julienne cut

1
Prepare miso-scallion dressing by combining until smooth, vinegar, vegetable stock, sesame oil, scallions, miso paste, soy sauce and sugar in a mixing bowl.
2
In a separate bowl, prepare the bean salad by combining edamame, navy beans, garbanzo beans, cilantro, mint, seaweed, Thai chili pepper and sesame seeds. Slowly drizzle dressing into bean salad, gently incorporating to moisten the salad to taste.
3
Prepare Grilled & Ready Chicken Breast Strips according to package directions.
4
In skillet, add olive oil and ginger; saute for 2 minutes. Add bok choy and red pepper; saute until wilted and tender, approximately 1-2 minutes.
5
To Assemble: Plate about 1 cup cooked bok choy saute, add bean salad over wilted greens and lay chicken over beans. If desired, garnish with fresh cilantro sprigs.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 22 ounces Tyson(R) Grilled & Ready(R) Chicken Breast Strips, 1 cup rice wine vinegar, 1/4 cup vegetable stock, 2 tablespoons sesame oil, and more.

Yes, Quick Flame Grilled Chicken With Warm Bean Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quick Flame Grilled Chicken With Warm Bean Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions