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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 30%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.2g
  • Protein: 29.1g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 594mg
  • Calcium: 60mg

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

  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.
Note:

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

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