Thai Chicken Stir Fry Salad

An easy entrée salad with steps that can be done ahead to save time later. Or make it even quicker by using thawed frozen veggies in place of fresh.

Prep Time: 20 minutes    Total Time: 20 minutes

WHAT YOU NEED:

½ cup Thai- or Asian-style salad dressing

1 Tbsp. freshly grated ginger root (or 1 tsp. ground ginger)

1½ cup each: red pepper strips, snow peas, coarsely shredded carrots, broccoli florets

3/4 lbs. cooked chicken, sliced or cubed (see Tips for using uncooked chicken)

1 Tbsp. lower sodium/lite soy sauce

6 cups salad greens

½ cup unsalted roasted peanuts or cashews, chopped

½ cup chopped fresh cilantro (optional)

MAKING IT:

Heat dressing to a large non-stick skillet over medium-high heat; add ginger and stir well.  Add vegetables and stir frequently until they are crisp tender. About 5 minutes.  Add cooked chicken and soy sauce.  Stir until all the ingredients are heated through. 

Place greens in a large bowl; top with warm chicken-vegetable mixture, drizzling pan juices over the salad. Sprinkle with nuts and fresh cilantro leaves, if desired. Serves 4.

Nutrition Information per serving (1/4 Recipe): 390 Calories; 17g Total Fat; (3.5g Sat Fat; 0g Trans Fat); 90mg Chol; 540mg Sodium; 27g Total Carb; (4g Fiber; 13g Sugars); 35g Protein; 30% DV Iron; 25% DV Potassium

TIPS:

DO AHEAD:  Cut up veggies and chicken, cover and refrigerate until ready to use.

In place of fresh veggies, substitute 2 bags (10 oz size) of Asian-style frozen vegetables, thawed by running under cold water.

To lower sodium, omit soy sauce. Look for lower sodium Asian-style salad dressings.

If you have only uncooked chicken on hand, begin by stir frying chicken in large non-stick skillet (adding 1 tsp of vegetable or sesame oil as needed) until cooked to 165◦F. Remove chicken from skillet; cover to keep warm. Proceed with recipe as directed.