Stir-fried chicken salad

Indulge in the flavors of our stir-fried chicken salad. Packed with vibrant vegetables and a tantalizing dressing, this dish is a culinary delight.

Ingredients:

• ¼ 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
• 450g skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil
• 4 cups mixed salad greens
• ¼ cup chopped fresh basil
• ½ cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Instructions:

1. Mix the first 6 ingredients in a medium bowl. Coat the chicken with the broth mixture and let it sit for 3 minutes.
2. In a large nonstick skillet, heat oil over medium-high heat. Take out the chicken from the marinade and keep the marinade aside. Cook the chicken in the skillet for about 4 minutes or until fully cooked, stirring regularly. Add the reserved marinade to the skillet. Lower the heat and let it cook for 1 minute until it thickens slightly. Remove the skillet from the heat.
3. In a large bowl, combine the greens and basil. Add the chicken mixture to the bowl and toss well to coat. Place 1 1/4 cups of the salad mixture on each of the 4 plates. Sprinkle each serving with 2 tablespoons of onion and 1 1/2 teaspoons of peanuts. Serve immediately with lime wedges, if desired.

Summary:

• Calories: 1550 kcal
• Fat: 95 g
• Protein: 79 g
• Carbs: 96 g
• Potassium: 1689 mg
• Magnesium: 210 mg