Peanut Chicken Stir Fry Salad with Lime

This is so quick and easy to make, almost fun! I really like it when I can put a dish on the table that looks delicious and colorful! This one fits the bill and is great to prepare when you really don't want to spend much time cooking. After all, summer is winding down so staying in the kitchen is a no-no. Get outside and have some fun!

Ingredients

• 1/4 cup chicken broth
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts or cashews
• 1/2 cup dried cherries
  
• Lime wedges (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large non-stick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts or cashews and for color, a smidgen of dried cherries a bite of sweetness here and there. Serve immediately. Serve with lime wedges, if desired.

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