Stir-Fried Chicken Salad

Delicious recipe. Couldn't have been any easier or quicker! Will definitely add to the rotation. All my kids lived it, too. I used extra seasoned rice vinegar instead of fish sauce. I would definitely marinate the chicken for several hours. I used flour to thicken the sauce, otherwise it's runny. Used sesame oil instead of peanut oil. I will double the sauce next time to have more for our salad. I used cashews instead of peanuts. Yummy!!

Worst recipe I have ever made from this site! I need to wash my mouth out with soap.

We love this salad at my house and I make it regularly. I have changed a few things. I use cilantro instead of basil and chopped wasabi flavored almonds. I thicken the sauce with a very small amount of cornstarch. It is a very flavorful dish that everyone seems to like.

I did as suggested, and marinated the chicken for much longer--maybe 2 hours? I think it adds a lot. I also added tomatoes and chopped cucumbers to the salad portion. It's a satisfying meal, although I might try adding half-a-cup of cooked brown rice to create a little heft in the future.

This a VERY fast and easy dinner salad. My husband even asks for this...and he doesn't like salads all that much. I highly recommend this dish for a very tasty and healthy dinner option!!

This was really, really good. And quick and easy too. Even my teen daughter loved it. The only changes I made were to use fresh minced garlic and cashews instead of the peanuts because I had them on hand. Will definitely add this to our regular rotation.

We LOVE this salad and so does everyone I have served it to. So try it foryourself because I think you'll love it too.

I made this with spinach that I wilted in the marinade. Everyone enjoyed it and it was easy and simple.

Definitely need to use low sodium soy sauce or the lettuce breaks down and more water is introduced to the other than thicker sauce. We loved the flavor. Who would think that the combination of ingredients could make such a wonderfully mild sauce for the chicken.

I made this recipe in a hurry. Unfortunately, I did not have peanut oil (I used canola) and I did not have basil, so I know some flavor was missing from the meal, but overall I thought that this recipe was ok...probably not one I would make again. I also put in carrots and cucumbers in the salad because I had them.

O MY! This salad was amazing!!! My husband is a very picky eater and he LOVED this salad as did I. I did exactly as the recipie said, used fresh basil and everything. All the flavors went to well togethe. Will def be making this again :)

i did mess up and all i had was romaine hearts, i think this would have been better with more soft tender greens. will probably make again with them. its quick and healthy and tastes ok for being so simple

I made the recipe as printed and my picky family enjoyed it-- thank you! Served with a small piece of baguette, just to add a few carbs to the meal.

After reading other reviews, I also added carrots and tomatoes. I marinated the chicken for 30 minutes. I also simmered the marinade separately for five minutes. The salad was delicious and different. The best part was my husband really liked it. I'll make it again.

I did modify it a little. I didn't use the fish sauce, and used 1 T of rice vinegar. Instead of peanuts, I used chow mein noodles and green onions instead of red. We REALLY enjoyed it!!! It tasted like a salad I'd had at a restaurant. Plus...it was VERY easy and healthy. Thank you!

My husband and I loved this recipe, we did add tomato and pepper to our salad. We will definitly make this again.

Loved this recipe! It was SO quick and easy to do. The marinade/sauce only takes a couple of minutes to mix. The only thing I added was a tbsp of minced red onion to the marinade - and left the chicken coated in the mixture for 90 minutes before cooking. I also used "seasoned rice vinegar." This recipe is great for weeknight meals cause it's so easy! My sauce did not thicken that much when I cooked it in the skillet, it was runny - but still very tasty. The chicken was very moist. The sauce seems so versatile that I will probably try using it as a stir-fry sauce for fried rice. I served the chicken on top of mixed salad greens. Presentation wise - you could add some more color with tomatoes or red bell peppers. Maybe some mandarin oranges and those twig-looking crispy noodle like things you find at Chinese restaurants.