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Stir-Fried Chicken Salad
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 204.2
Total Carbs 6.3 g
Dietary Fiber 1.7 g
Sugars 3.7 g
Total Fat 5.7 g
Saturated Fat 1.1 g
Unsaturated Fat 1.8 g
Potassium 413.7 mg
Protein 31.4 g
Sodium 577.4 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  fat free reduced sodium chicken broth
2 tbsp  rice vinegar
1 tbsp  fish sauce
1 tbsp  low sodium soy sauce
1 tbsp  garlic cloves, chopped
2 tsp  sugar
1 lb  boneless skinless chicken breasts
1 tbsp  peanut oil
4 cup  salad greens
0 1/4 cup  fresh basil
0 1/2 cup  red onion, sliced
2 tbsp  dry roasted unsalted peanuts
0 1/4 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.

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