 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Ingredients:
2 tablespoons lime juice |
2 tablespoons soy sauce |
2 teaspoons stir-fry sauce with garlic and ginger |
2 teaspoons honey |
2 teaspoons dark sesame oil |
1 (10 ounce) package italian mixed salad greens |
1 red bell pepper, cut into bite-sized strips |
1 medium zucchini, cut in half lengthwise, sliced |
6 boneless skinless chicken thighs, cut into bite-sized strips |
Directions:
1. In small bowl, combine all dressing ingredients; blend well, set aside.
2. In large bowl, combine salad greens, bell pepper and zucchini, set aside.
3. Spray large non-stick skillet with non-stick cooking spray.
4. Heat over medium-high heat until hot.
5. Add chicken; cook and stir 4 to 6 minutes or until no longer pink.
6. Add dressing to skillet; cook and stir until thoroughly heated.
7. Spoon chicken over salad; toss gently to mix.
|
|