MGHS

For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490

 
Stir-Fry Chicken Salad
Dressing: 
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 teaspoons garlic and ginger blend stir-fry seasoning
2 teaspoons honey
2 teaspoons dark sesame oil
Salad:
1 (10-ounce) package Italian mixed salad greens
1 red bell pepper, cut into bite-sized strips
1 medium zucchini, cut in half lengthwise, sliced
6 boneless skinless chicken thighs (about ¾ lb.) cut into bite-sized strips

In small bowl, combine all dressing ingredients, blend well. Set aside. In large bowl, combine salad greens, bell pepper and zucchini. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until no longer pink.

Add dressing to skillet; cook and stir until thoroughly heated. Spoon chicken onto salad; toss gently to mix.

Makes five 2-cup servings.

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