Asian-Style Chicken Salad
4 skinless, boneless chicken breast halves (4 ounces each), cut
into thin strips
3/4 cup Oriental-style peanut sauce or black bean sauce
1 medium cucumber, thinly sliced (about 2 cups)
2/3 cup sliced green onions
2 dried red chili peppers, chopped
1/2 cup unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves
In a shallow glass dish, combine chicken and peanut sauce. Toss
to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Spray a large nonstick skillet with vegetable cooking spray. Add
chicken to skillet. Discard marinade in dish. Saute chicken over
medium heat until no longer pink, about 3 to 4 minutes.
Stir in cucumber, green onions, chili peppers, and peanuts.
Saute for 1 minute longer. Remove from heat.
Arrange lettuce leaves in a single layer on a serving platter.
Spoon chicken mixture over lettuce. Serve immediately.
Calories= 187 (19% from fat)
Carb= 9 g.
Protein= 28 g.
Fat= 4 g.
4 Servings
From: Healthy Meals In Minutes (recipes cards) |
