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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The pan sauce here doubles as a piquant vinaigrette for the main-dish salad. Serve with crunchy breadsticks, if you wish. (From Cooking Light) Ingredients:
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons rice wine vinegar |
1 tablespoon thai fish sauce ( found in international food aisle) |
1 tablespoon low-sodium soy sauce |
1 tablespoon bottled chopped garlic |
2 teaspoons sugar |
1/2 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:
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.
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