Source: dLife

Crunchy chicken tenders top a bed of greens with a soy dressing.

Servings

0.25 cup fat free reduced sodium chicken broth
2 tbsp rice vinegar
1 tbsp fish sauce (Thai style)
1 tbsp low sodium soy sauce
1 tbsp garlic cloves, chopped
2 tsp sugar
1 lb boneless skinless chicken breasts , cut into tenders
1 tbsp peanut oil
4 cup salad greens
0.25 cup fresh basil , chopped
0.5 cup red onion, sliced , thinly
2 tbsp dry roasted unsalted peanuts , finley chopped
0.25 cup lime wedges for decoration

1 Add broth, vinegar, fish sauce, soy sauce, garlic, and sugar to a bowl. Place chicken in bowl and cover with mixture; let rest 3 minutes.
2 Pour oil in a frying pan and heat over medium-high heat. Take chicken out of liquid and save marinade. Lay chicken in pan and cook 4 minutes or until fully cooked, mixing often.
3 Mix in the saved marinade. Lower heat and cook 1 minute or until liquid becomes thick. Take pan off of heat.
4 Mix together greens and basil. Toss with chicken mixture. Top mixture with onion, peanuts, and lime wedges.

Serve this with crunchy breadsticks or crackers.