Stir-Fried Chicken Salad

Spoon the hot stir-fried chicken over cool, crisp salad greens for a palate-pleasing, heart-healthy recipe.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Marinate: 2 hrs

Stir-Fried Chicken Salad

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Directions

  1. Place chicken in a plastic bag set in a deep bowl.
  2. In a small bowl stir together vinegar, oil, mustard, sugar, salt, paprika, and pepper. Pour over chicken; close bag. Marinate chicken in the refrigerator for at least 2 hours or up to 5 hours, turning bag frequently.
  3. Meanwhile, in a large bowl combine spinach, tomatoes, carrot, jicama or water chestnuts, and radishes. Cover and chill until serving time.
  4. Spray a cold wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Drain chicken, reserving marinade. Stir-fry chicken for 2 to 3 minutes or until cooked through. Add marinade and heat until boiling.
  5. Pour hot chicken mixture over salad mixture. Toss to combine. Serve immediately. Makes 4 servings.
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Nutrition Facts (Stir-Fried Chicken Salad)

  • Per serving:
  • 179 kcal ,
  • 6 g fat
  • 54 mg chol. ,
  • 308 mg sodium ,
  • 9 g carb. ,
  • 22 g pro.
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