Total Time: 15 minutes
Servings: 4
Ingredients:
• 2 teaspoons olive or canola oil
• 1 package (14 oz – 396.8 g)uncooked chicken breast tenders (not breaded)
• 1 tablespoon jerk seasoning
• ⅓ cup sweet-and-sour sauce
• 2 tablespoons packed brown sugar
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 bag (10 oz – 283 g) ready-to-eat romaine lettuce, chopped (about 8 cups)
• 1 medium green bell pepper, chopped (1 cup)
• 1 can (11 oz – 311.8 g) mandarin orange segments, drained
Method:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Coat chicken with jerk seasoning; add to skillet. Cook, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet; cover to keep warm.
- In small bowl, mix sweet-and-sour sauce and brown sugar. Add mixture to skillet; cook over medium heat 1 minute, stirring occasionally. Stir in water and vinegar. Stir in lettuce to coat with dressing.
- Among 4 dinner plates, divide lettuce mixture. Top with chicken, bell pepper and oranges.
Expert Tips:
Using chicken breast tenders makes the cooking quick and easy. No preparation is needed, and the chicken breast tenders cook faster than boneless skinless breasts.
http://www.bettycrocker.com/recipes/sweet-and-spicy-chicken-salad/9e13b658-916b-4f83-97d9-ea7fb2cb46d4?term=chicken+breasts+sweet+chili+sauce