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Citrus Chicken Salad Strips - Lunch Version

<p>Dress up your salad with a bright pop of flavor from these Citrus Chicken Salad Strips. Marinated in a ginger and cumin kissed mixture of orange and lime, these chicken strips are a deliciously lip smacking way to round out your lunch or sneak in a little extra protein on the go.</p>
12 Servings Recipe By

Ingredients

  • 1/2 cups juice Orange
  • 2 tablespoons Lime Juice
  • 1 tablespoon peel and mince Ginger, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 5 cups slice Chicken, Boneless Breasts

Serving Day Ingredients

  • 24 cups Lettuce, Salad Mix

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/3 cup chicken & 2 cups salad
  • 113 Calories
  • 2g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 55g Cholesterol
  • 47mg Sodium
  • 5g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine orange juice, lime juice, ginger, garlic, chili powder, and cumin and mix together thoroughly.
  2. Pour mixture into a large freezer bag and add the chicken strips.
  3. Seal and refrigerate for 2 hours.
  4. After chicken is fully marinated, discard marinade.
  5. Fully coat a skillet with a non-stick cooking spray and cook chicken strips thoroughly for 2-3 minutes on each side over medium high heat.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine orange juice, lime juice, ginger, garlic, chili powder, and cumin and mix together thoroughly.
  2. Pour mixture into a large freezer bag and add the chicken strips.
  3. Seal and refrigerate for 2 hours.
  4. After chicken is fully marinated, discard marinade.
  5. Fully coat a skillet with a non-stick cooking spray and cook chicken strips thoroughly for 2-3 minutes on each side over medium high heat.
  6. Divide into indicated number of pint size freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve, warm or cold, on top of salad.

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