Stir-Fried Chicken Salad Recipe

Name: Stir-Fried Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Servings: persons

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)

1
Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
2
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.
3
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.
4
The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Stir-Fried Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stir-Fried Chicken Salad

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