Stir-Fried Chicken Salad

Printed from Jenn's Food Journey, adapted from Cooking Light
- Serves 2 -

1 Tablespoon rice vinegar
1 Tablespoon fish sauce
2 Tablespoons soy sauce, divided
2 Tablespoons chili garlic paste (Sambal Oelek), divided
2 boneless, skinless chicken breasts, cut into 3-4 strips each
2 teaspoons vegetable or peanut oil
2-3 cups salad greens
2 Tablespoons chopped basil
cucumber slices (optional)
cherry tomatoes, quartered (optional)
1/4 cup unsalted peanuts or cashews
2-4 Tablespoons crumbled goat cheese or feta (optional)


In a measuring cup, mix together the vinegar, fish sauce, 1 tablespoon soy sauce and 1 tablespoon chili garlic paste until well combined. Rinse chicken and pat dry with a paper towel. Place in shallow dish or resealable plastic back. Pour the marinade over and place in refrigerator for at least 2 hours.

In a wok or deep, non-stick skillet, heat the oil over medium high heat. Remove the chicken from the marinade and place on a paper towel quickly to get any excess liquid off of it. Add the chicken to the hot wok and stir fry 5-8 minutes, or until the chicken is no longer pink in the middle. Remove from wok and allow to cool for 5 minutes.

Meanwhile, mix together remaining tablespoon of soy and chili garlic paste. Divide lettuce evenly between two plates or large bowls. Top with chopped basil, cucumber, tomato, peanuts, goat cheese and chicken. Drizzle with soy/chili paste mixture. Enjoy!