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Stir-Fried Chicken Salad

Stir-Fried Chicken Salad

Lee Harrelson

Yield

4 servings

A light, weeknight dinner can be on the table in a flash thanks to quick-cooking chicken tenders.

Ingredients

  • 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)

Nutrition Information

  • calories 214
  • caloriesfromfat 30 %
  • fat 7.2 g
  • satfat 1.3 g
  • monofat 3 g
  • polyfat 2.2 g
  • protein 29.1 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 66 mg
  • iron 2 mg
  • sodium 594 mg
  • calcium 60 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

  2. 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.

  3. 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.

Cook's Notes

The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.