Ingredients
Scale
- Chicken tenders boneless skinless 1 pound
- 3/4 cup Teriyaki marinade
- 8 ounces (1 can) sliced water chestnuts in water
- 2 cups shredded carrot
- 7 small sweet peppers red, yellow, and orange
- 1/3 cup pine nuts
- 1/3 cup cashews
- 10 green onions
- 6 ounces ( 1 can) french fried onions
- 1 package romaine lettuce
Instructions
- Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add chicken to mixing bowl. On cutting board chop up the waster chestnuts, peppers, and green onion and then add to mixing bowl. Add the shredded carrots, pine nuts, cashews, french fried onions. Stir everything till combined. Spoon the mixture into the romaine lettuce leaves to serve.
Nutrition
- Serving Size: 4
- Calories: 790
- Sugar: 33
- Sodium: 3113
- Fat: 34
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 96
- Protein: 37
- Cholesterol: 51