Stir Fry Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 220.4
  • Total Fat: 8.0 g
  • Cholesterol: 55.3 mg
  • Sodium: 905.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.6 g

View full nutritional breakdown of Stir Fry Chicken Salad calories by ingredient
Submitted by:


snow peas and mushrooms can also be added. snow peas and mushrooms can also be added.
Number of Servings: 4


    1/4 cup fat-free, less-sodium chicken broth
    2 tablespoons rice wine vinegar
    1 tablespoon Thai fish sauce
    1 tablespoon chili garlic paste/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
    1/2 cup red bell pepper sliced
    1/2 cup carrots, matchsticked
    2 tablespoons finely chopped unsalted, dry-roasted peanuts
    Lime wedges (optional)


Combine first 7 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes (marinate longer for stronger flavor).
Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4-8 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, carrot, red bell pepper and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEYAHWE.

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