Stir-Fried Chicken Salad Recipe

Name: Stir-Fried Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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)

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)

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4

Instructions

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.

Dinner