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Grandma’s Chinese Chicken Salad

Grandma’s Chinese Chicken Salad printPrint Recipe

  • 1 pkg TJ's Boneless Skinless Chicken Breast Tenders
  • 1/2 cup TJ's Flour
  • TJ’s Salt & TJ's Pepper
  • 2 Tbsp Canola Oil
  • 1 bag TJ's Butter Lettuce & Raddicchio Salad Mix
  • 1/4 cup TJ's Green Onions (include bottom white sections), chopped
  • 1/2 cup TJ's Unsalted, Dry Toasted Slivered Almonds
  • 1/2 cup TJ's Sesame Sticks
  • 2 Tbsp TJ's Organic Cilantro, chopped
  • 6 Tbsp TJ's Canola Oil
  • 4 Tbsp TJ's White Balsamic Vinegar
  • 4 Tbsp TJ's Sugar (or 2 Tbsp TJ's Sugar, 2 drops TJ's Organic Liquid Stevia)
  • 1 Tbsp Lemon Juice
  • 2 tsp TJ's Toasted Sesame Seed Oil
  • 2 tsp TJ's Salt
  • 1/2 tsp TJ's Pepper

Wash and pat dry Chicken Tenders. Dredge Chicken in Flour seasoned with Salt and Pepper, set aside. Add 2 tablespoons Canola Oil to a frying pan and heat on medium until oil starts to shimmer. Cook Chicken Tenders about 3 minutes on each side or until internal temperature reaches 165 degrees. Remove from heat, and place Chicken in refrigerator to cool. In a medium jar, dissolve Sugar and Salt in White Balsamic Vinegar then add Canola Oil, Lemon Juice, Sesame Seed Oil and Black Pepper. Shake well. Place in refrigerator to chill. In a large bowl, combine Butter Lettuce & Raddicchio Salad Mix, Green Onions, Slivered Almonds, Cilantro and Sesame Sticks. Slice about 4 or 5 chicken tenders on the diagonal and add to the bowl. Add a few tablespoons of the chilled dressing to the salad just before serving and toss.

Serves: 4
Cooking Time: 30 Minutes

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