Asian-Style Chicken Salad

A big, colourful salad of grilled chicken, crisp romaine, spinach, strawberries and mandarin oranges, topped with walnuts, parmesan and noodles. The raspberry vinaigrette adds a bright, sour edge that Richberry turns sweet for a while.

Total time: 40 min
Servings: 6
Calories per serving: ≈ 540

Real ingredients
Sour turns sweet
Made to share

White bowl of creamy chopped chicken salad with celery, lined with lettuce leaves on a pale blue napkin — Crunchy. Fruity. Tangy.

Ingredients

4 large boneless chicken breasts
1 head romaine lettuce
5 oz baby spinach (1 package)
1 can (11 oz) mandarin oranges, drained
1 quart fresh strawberries, washed and hulled
2 ¼ oz walnuts, chopped
4 ¼ oz parmesan cheese, shredded
1 ⅓ oz lo mein noodles
½ cup raspberry vinaigrette (or to taste)

How to make it

Grill the chicken
Grill the chicken breasts plain, with no seasoning, for 10 minutes on each side until cooked through. Cut them into bite-sized cubes.
Layer the greens
Chop the romaine and spread it over the bottom of a large bowl, then pile the baby spinach on top.
Add the toppings
Scatter the chicken over the spinach, followed by the strawberries, mandarin oranges and walnuts, and toss until everything is evenly mixed.
Dress and serve
Sprinkle the noodles and parmesan over the salad, drizzle with the raspberry vinaigrette and give it one more gentle toss before serving.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry