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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Stir-Fried Chicken Salad Recipe

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This recipe for Stir-Fried Chicken Salad is from Jacob's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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)
Directions:
Directions:
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.
Note: The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Amount per serving
Calories: 214
Calories from fat: 30%
Fat: 7.2g
Saturated fat: 1.3g
Monounsaturated fat: 3g
Polyunsaturated fat: 2.2g
Protein: 29.1g
Carbohydrate: 8g
Fiber: 2g
Cholesterol: 66mg
Iron: 2mg
Sodium: 594mg
Calcium: 60mg

 

 

 

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