It has been really warm here and the smoke from the fires burning to the west of us make the days feel even more humid. At dinner, I want to turn the stove on for as little time as possible. This chicken salad is quick and easy, perfect for a really hot day.
Stir-Fried Chicken Salad
adapted from Cooking Light
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 teaspoon Sriracha or other hot 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
Combine first 7 ingredients in a medium bowl. Add chicken to the 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 4-6 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. Place 1 1/4 cups salad mixture on each plate. Top with chicken and drizzle with sauce, top each serving with onion and peanuts. Serve with a fresh squeeze of lime juice.