THAI CHICK'N SALAD

10 portions ()


2 cups	All-purpose flour
2 tbsp	Kosher salt
2-1/2 cups	Sweet potatoes ribbons
10 ea	Gardein® Chick'n Breast
2-1/2 cups	Sesame honey vinaigrette, divided
5 head	Romaine lettuce, chopped
2-1/2 cups	Mandarin oranges, halved
5 cups	Chow mein noodles
1-1/4 cups	Sliced green onions
2-1/2 cups	Roasted cashews
2-1/2 cups	Chopped fresh cilantro
1 cup	Pickled carrot ribbons

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Combine the flour and salt in a medium bowl. Add sweet potato slices and toss until fully coated. Deep fry at 350°F until crispy and browned, about 1 minute. Set aside.
Step 2

Grill chick'n 3-4 minutes on each side. Continuously brush each side of the chick'n with 1-1/2 cups of the vinaigrette. Allow grill marks to form. Remove from grill and slice on a bias into 1/2-inch strips.
Step 3

In a medium bowl, combine remaining ingredients with remaining 1 cup vinaigrette. Toss to combine.
Step 4

Transfer to serving dishes and top with the sliced grilled chicken and crispy fried sweet potato curls.

Explore our trusted network to find the right match for you.

Learn more about Conagra Foodservice, your partner in culinary innovation.

watch now

Discover everything Conagra Foodservice has to offer, including our newest products!

View Our 2023 Catalog

Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.