Recipe

Stir-fried Chicken Salad Recipe

Add Step-by-Step Photos	Marky90 / All my dishes 1 year, 7 months ago The pan sauce here doubles as a piquant vinaigrette for the main-dish salad. Serve with crunchy breadsticks, if you wish. (From Cooking Light) Prep:10m Cook:15m Servings:4	Marky90
	asian colorful easy local fresh

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Ingredients

1/4 cup fat-free, less-sodium chicken broth

2 tablespoons rice wine vinegar

1 tablespoon Thai fish sauce ( found in International food aisle)

1 tablespoon low-sodium soy sauce

1 tablespoon bottled chopped garlic

2 teaspoons sugar

1/2 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)

Directions

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 immediately. Serve with lime wedges, if desired.

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