STIR-FRY CHICKEN SALAD

 Dressing:

1/2 cup reduced-sodium chicken broth
1/2 cup smooth peanut butter
1 tbsp Splenda Brown Sugar Blend
2 tbsp lime juice
1 tbsp reduced-sodium soy sauce
1/4 tsp ground red pepper
1/8 tsp garlic powder

Microwave broth on high 30 seconds or until hot. Place broth along with the remaining ingredients into a blender container; process until well blended, about 15 seconds. Set aside.

Salad:
1 lb chicken tenders, cut into bite-size pieces
1/4 tsp salt , optional (I suggest omitting)
2 tbsp olive or canola oil
1 pkg (16-oz) frozen Asian vegetable medley
2 tbsp low-sodium soy sauce
1 pkg (10-oz) mixed salad greens
3/4 cup unsalted dry roasted peanuts

Sprinkle salt over the chicken.

Heat oil in the wok over medium-high heat until hot. Add chicken and stir fry 3 minutes. Add the vegetable medley and reduce heat to medium. Cook 5 minutes or until the vegetables are crisp-tender, stirring occasionally. Stir in the soy sauce.

Arrange the salad greens on plates and top with the chicken mixture. Sprinkle with the peanuts.

Serve with the dressing.

Yield: 4 servings
Per serving: Approximately 520 calories, 27 g carbs, 4 g fiber, 38 g protein
Diabetic Exchanges: Vegetable 2, Bread 1, Meat 4, Fat 4

Note: File Photo