Stir-Fried Chicken Salad

This is a salad that serves well as a main dish. Very light and perfect for summer you will enjoy not only the lightness but also the quick preparation time.

Stir Fried Chicken Salad

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth (water and bullion)
  
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce (I omit this)
  
• 1 tablespoon low-sodium soy sauce (or regular soy sauce)
  
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil (or olive oil)
  
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil (or dried)
  
• 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.

Submitted by: Nanette Hill