Stir-Fried Chicken Salad
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Stir-Fried Chicken Salad
| 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
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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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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I made this tonight, and it was a big hit.