Stir-Fried Chicken Salad

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

Yield:

4 servings

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

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

Melanie Barnard,

May 2006