Stir-fry Chicken Salad

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

Yield: 4 servings

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:  214 (30% from fat)

Fat:  7.2g (sat 1.3g,mono 3g,poly 2.2g)

Protein:  29.1g

Carbohydrate:  8g

Fiber:  2g

Cholesterol:  66mg

Iron:  2mg

Sodium:  594mg

Calcium:  60mg

Melanie Barnard, Cooking Light, MAY 2006