Glaze chicken breasts with teriyaki glaze and sprinkle with sesame seeds. Bake chicken in the oven at 425 degrees for 20 minutes, then broil for 5 minutes. Combine lettuce, cabbage, red peppers, and carrots in a large bowl. Portion servings onto 16 plates. Cut chicken into strips and divide among the plates. Sprinkle green onions and crunchy rice noodles on top (or place individual amounts in bags for people who won't be enjoying the salad immediately). Serve sesame dressing alongside the salad. Add fortune cookies or clementine oranges alongside for a sweet treat.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 16|
|Calories from Fat: 403 (64%)|
|Amt Per Serving||% DV|
|Total Fat 44.8g||60 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 81.2mg||25 %|
|Sodium 974.6mg||34 %|
|Potassium 1124.3mg||30 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 14.3g|
|Protein 39.5g||56 %|
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Calories per serving: 634
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