Publix Kitchen: Crispy Chicken Chopped Salad with Rice

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. 

Click here to print the recipe

INGREDIENTS
 Nonstick aluminum foil
1 lb chilled Deli chicken tenders
1 seedless cucumber, coarsely chopped
1 Asian chopped salad kit (cabbage, carrots, tree nuts, and sesame dressing),
12-13 oz 1/2 cup spicy yum yum sauce
1 (16-oz) package cauliflower fried rice

STEPS
1.    Preheat oven to 425°F. Line baking sheet with foil. Cut tenders into fourths and arrange in single layer on baking sheet; bake 16-18 minutes or until crispy.
2.    Chop cucumber, then place in large bowl with salad greens (from kit). Pour yum yum sauce and dressing packet (from kit) in small bowl; whisk until blended. Crush packet with tree nuts (from kit) into tiny pieces. Prepare cauliflower rice following microwave package instructions.
3.    Add 1/3 cup dressing mixture to salad mixture; toss to coat. Transfer tenders to second large bowl; add tree nut packet pieces and remaining 2/3 cup dressing mixture and toss to coat. Serve chicken over salad with cauliflower rice.

NUTRITIONAL INFORMATION
CALORIES (per 1/4 recipe) 620kcal; FAT 39.00g; SAT FAT 6.00g ; TRANS FAT 0.00g; CHOL 100mg; SODIUM 1360mg; CARB 35g; FIBER 7.00g; SUGARS 12g; PROTEIN 35g; CALC 8%; VITA 0%; VIT C 0%; IRON 10%