Title: Stir-Fried Chicken Salad
Yield: 4 servings
Cuisine: Mixed Meat
Source: Melanie Barnard, Cooking Light MAY 2006
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)
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.
The pan sauce in this dish doubles as a piquant vinaigrette for the
salad. Serve with crunchy breadsticks, if you wish.