The pan sauce here doubles as a piquant vinaigrette for the main-dish salad. Serve with crunchy breadsticks, if you wish. <\/p>\n
1\/4\u00a0 cup\u00a0fat-free, less-sodium chicken broth
2\u00a0 tablespoons\u00a0rice wine vinegar
1\u00a0 tablespoon\u00a0Thai fish sauce
1\u00a0 tablespoon\u00a0low-sodium soy sauce
1\u00a0 tablespoon\u00a0bottled chopped garlic
2\u00a0 teaspoons\u00a0sugar
1\u00a0 pound\u00a0skinless, boneless chicken breast tenders
1\u00a0 tablespoon\u00a0peanut oil
4\u00a0 cups\u00a0mixed salad greens
1\/4\u00a0 cup\u00a0chopped fresh basil
1\/2\u00a0 cup\u00a0thinly sliced red onion
2\u00a0 tablespoons\u00a0finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)<\/p>\n
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. <\/p>\n
Yield: 4 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
The pan sauce here doubles as a piquant vinaigrette for the main-dish salad. Serve with crunchy breadsticks, if you wish. 1\/4\u00a0 cup\u00a0fat-free, less-sodium chicken broth2\u00a0 tablespoons\u00a0rice wine vinegar1\u00a0 tablespoon\u00a0Thai fish sauce1\u00a0 tablespoon\u00a0low-sodium soy sauce1\u00a0 tablespoon\u00a0bottled chopped garlic2\u00a0 teaspoons\u00a0sugar1\u00a0 pound\u00a0skinless, boneless chicken breast tenders1\u00a0 tablespoon\u00a0peanut oil4\u00a0 cups\u00a0mixed salad greens1\/4\u00a0 cup\u00a0chopped fresh basil1\/2\u00a0 cup\u00a0thinly sliced red onion2\u00a0 … <\/p>\n