Stir-fry Chicken Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 cups shredded romaine lettuce
• 1 cup green pepper, sliced
• 1 cup red onion, sliced
• 1 cup carrot, sliced
• 1 tablespoon minced fresh ginger
• 8 ounces boneless skinless chicken breasts, cut in bite-sized pieces
• 1/2 cup low-sodium low-fat chicken broth
• 1/2 cup instant brown rice
• 3 tablespoons light soy sauce
• 3 tablespoons balsamic vinegar or 3 tablespoons wine vinegar
• 1 tablespoon toasted sesame seeds

Recipe

• 1 toss shredded romaine, green pepper and red onion together in a large bowl.
• 2 refrigerate until ready to use.
• 3 lightly spray a large non-stick skillet and heat to medium-high.
• 4 saute carrots, fresh ginger and chicken until brown.
• 5 add broth with instant brown rice, soy sauce and vinegar.
• 6 cook until rice is tender and chicken is done.
• 7 toss with lettuce mixture and serve with toasted sesame seeds.