Stir-Fried Chicken Salad

The pan sauce here doubles as a piquant vinaigrette for the main-dish salad. Serve with crunchy breadsticks, if you wish.

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)

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.

Yield: 4 servings

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