128 - Stir Fried Chicken Salad

IMG_9986.jpg
IMG_9986.jpg

128 - Stir Fried Chicken Salad

50.00
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A light, weeknight dinner can be on the table in a flash thanks to quick cooking chicken tenders.
Yield: 4 servings
Ingredients:
1/4 cup fat free, low sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low sodium soy sauce
2 tablespoon minced 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.