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Stirfry Chicken Salad
|Vitamin A:||6000iu (120%)|
|Vitamin C:||72mg (120%)|
This warm salad is a new spin on an old standby.
6 cups shredded romaine lettuce
1 cup each, sliced: green pepper, green onion, carrots
1 Tbsp minced fresh ginger
8 ounces boneless skinless chicken breasts, cut in bite-size pieces
1/2 cup lowfat. low-sodium chicken broth
1/2 cup instant brown rice
3 Tbsp each: light soy sauce, balsamic or wine vinegar,
1 Tbsp toasted sesame seeds
Toss shredded romaine, green pepper and red onion together in a large bowl. Refrigerate until ready to use.
Lightly spray a large nonstick skillet and heat to medium-high. Saute carrots, fresh ginger and chicken until brown. Add broth with instant brown rice, soy sauce and vinegar. Cook until rice is tender and chicken is done. Toss with lettuce mixture and serve topped with toasted sesame seeds.