Stir-Fried Chicken Salad

[karone04]

Title: Stir-Fried Chicken Salad
Yield: 4 servings
Category: Salad
Cuisine: Mixed Meat
Source: Melanie Barnard, Cooking Light  MAY 2006
Website: http://www.myrecipes.com/recipe/stir-fried-chicken-salad-10000001185418/

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Ingredients
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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)

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Instructions
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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.


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