Rating: 4 stars
22 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 7
  • 5 star values: 10

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

Melanie Barnard
Recipe by Cooking Light May 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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

Nutrition Facts

214 calories; calories from fat 30%; fat 7.2g; saturated fat 1.3g; mono fat 3g; poly fat 2.2g; protein 29.1g; carbohydrates 8g; fiber 2g; cholesterol 66mg; iron 2mg; sodium 594mg; calcium 60mg.
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