Thai Chicken Salad
Excellent served for a main course lunch

Servings: 4

• 1/4 cup low 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 boneless skinless 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)

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.

Per Serving: 222 Calories; 8g Fat (31.5% calories from fat); 1g Saturated Fat; 30g Protein; 8g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 272mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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