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Nutrition Facts
Serving Size 477 g
(Approx. 1 Servings)
Amount Per Serving
Calories 420 Calories From Fat 110
% Daily Value*
Total Fat 12 g 19%
Saturated Fat 1 g 6%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 660 mg 28%
Total Carbohydrate 25 g 8%
Dietary Fiber 6 g 22%
Sugars 14 g
Protein 45 g
Vitamin A 330% • Iron 8%
Vitamin C 70% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Simple Thai Chicken Salad

Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
1  People

Ingredients

Recipe makes 1 Servings

1 Tsp mint, chopped
6 Oz H-E-B Premuim Chicken Breast Chunks, drained
1 Tsp basil, chopped
2 Tbsp Easy Orange Habanero Vinaigrette, see recipe
2 radishes, thin sliced
1/2 cup(s) carrot, shredded
1/2 cup(s) H-E-B Pico de Mango
1 Tbsp H-E-B Dry Roasted Peanuts, chopped
1 1/2 cup(s) H-E-B Green Leaf Lettuce Leaves, cut into bite-size pieces
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Instructions

1
Layer the chicken, basil, mint, vinaigrette, radishes, carrot, pico de mango, peanuts and lettuce on a dinner plate. Cover the plate with plastic wrap and refrigerate until ready to serve.
2
For Work Lunch: Place the salad in the same layers in an H-E-B Tough & Easy container and take to work. Keep refrigerated and toss before serving.

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