Stir-Fried Chicken Salad
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.