Stir-Fried Chicken Salad

iVillage Member
Registered: 01-03-2006
Stir-Fried Chicken Salad
4
Mon, 08-11-2008 - 1:34pm
Stir-Fried Chicken Salad


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


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-substitute
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.


Yield:  4 servings

CALORIES 214 (30% from fat); FAT 7.2g (sat 1.3g,mono 3g,poly 2.2g); IRON 2mg; CHOLESTEROL 66mg; CALCIUM 60mg; CARBOHYDRATE 8g; SODIUM 594mg; PROTEIN 29.1g; FIBER 2g

Cooking Light, MAY 2006

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iVillage Member
Registered: 06-30-1997
Fri, 08-22-2008 - 11:38pm
Hey Karen, thanks for this recipe. I fixed it tonight and it was really very good. My first time fixing anything with fish sauce. I'll be keeping this recipe for a really quick fix dinner salad.
Rebekah








Rebekah

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iVillage Member
Registered: 01-03-2006
Sun, 08-24-2008 - 8:45pm

Thanks for the review; I'm glad you liked it! I haven't yet but think I'll add it to my menu for next week.


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iVillage Member
Registered: 06-30-1997
Mon, 08-25-2008 - 4:00pm
It would be great for one of those nights when you've been too busy to cook. The marinating only takes 3 minutes, so I literally was able to just throw this together in about 10 minutes. I did throw some extra chicken tenderloins in there so that I could top a salad with them the next day. That worked out good too.
Rebekah








Rebekah

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iVillage Member
Registered: 12-06-2007
Thu, 09-04-2008 - 8:14pm

I made this tonight, and it was a big hit.

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