Stir-Fried Chicken Salad Recipe
Makes 4 servings
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
Combine first 6 ingredients in a medium bowl.
Add chicken to broth mixture, stirring to coat.
Let stand 3 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Drain chicken, reserving marinade.
Add chicken to the pan; cook 4 minutes or until done, stirring frequently.
Stir in the reserved marinade.
Reduce heat; cook 1 minute or until slightly thickened.
Remove pan from heat.
Combine greens and basil in a large bowl.
Add chicken mixture, tossing to coat.
Place 1 1/4 cups salad mixture on each of 4 plates.
Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts.
Serve with lime wedges, if desired.