Stir-fry Chicken Salad

Ingredients

  • 6 cups shredded romaine lettuce
  • 1 cup green pepper, sliced
  • 1 cup red onion, sliced
  • 1 cup carrot, sliced
  • 1 tablespoon minced fresh ginger
  • 8 ounces boneless skinless chicken breasts, cut in bite-sized pieces
  • ½ cup low-sodium low-fat chicken broth
  • + 5 more ingredients
    • ½ cup instant brown rice
    • 3 tablespoons light soy sauce
    • 3 tablespoons balsamic vinegar or 3 tablespoons wine vinegar
    • 3 tablespoons wine vinegar
    • 1 tablespoon toasted sesame seeds

1 Toss shredded romaine, green pepper and red onion together in a large bowl. 2 Refrigerate until ready to use. 3 Lightly spray a large non-stick skillet and heat to medium-high. 4 Saute carrots, fresh ginger and chicken until brown. 5 Add broth with instant brown rice, soy sauce and vinegar....

View full recipe at SpringPad

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