Source: dLife

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

Servings

0.25
0 1/4 cup  fat free reduced sodium chicken broth 2.0
2 tbsp  rice vinegar 1.0
1 tbsp  fish sauce 1.0
1 tbsp  low sodium soy sauce 1.0
1 tbsp  garlic cloves, chopped 2.0
2 tsp  sugar 1.0
1 lb  boneless skinless chicken breasts 1.0
1 tbsp  peanut oil 4.0
4 cup  salad greens 0.25
0 1/4 cup  fresh basil 0.5
0 1/2 cup  red onion, sliced 2.0
2 tbsp  dry roasted unsalted peanuts 0.25
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.