Yields: 2 servings | Serving Size: 1/2 recipe|Calories: 406| Previous Points: 9| Points Plus: 10| Total Fat: 16 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 101 mg | Sodium: 771 mg | Carbohydrates: 24 g | Dietary Fiber: 4 g | Sugars: 9 g | Protein: 40 g | Teriyaki Sauce:
Salad:
Directions Whisk the soy sauce, vinegar, honey, garlic, and ginger in a small saucepan and bring to a boil. Combine the cornstarch and the water in a small bowl until cornstarch is dissolved and add to the pot. Boil for about 30 seconds and turn off the heat. Make the sauce by combining the soy sauce, vinegar, sugar, garlic, and ginger in a small saucepan with 1/4 cup water. Bring to a boil. Mix the cornstarch with the water and add it to the pot. Boil for 1 minute and turn off the heat. Heat the sesame oil in a skillet over medium high heat. Add the chicken and cook until browned. Add the bell peppers and pineapple and cook until warm and slightly softened. Pour the sauce over the chicken and stir until heated through. To serve, top the Romaine lettuce with the chicken, bell peppers, and pineapple. Source: Teriyaki Chicken Salad Recipe – Skinny Ms The post Teriyaki Chicken Salad Recipe appeared first on NUTRITIONCLUB. from The Nutrition Club http://thenutritionclub.blogspot.com/2015/09/teriyaki-chicken-salad-recipe.html from Blogger http://corneliussteinbeck.blogspot.com/2015/09/teriyaki-chicken-salad-recipe.html from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/09/16/teriyaki-chicken-salad-recipe/ via WordPress https://jonathanwilhoite.wordpress.com/2015/09/16/teriyaki-chicken-salad-recipe/
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AuthorI have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends. Archives
July 2019
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