Prep 5 mins
Cook 15 mins
You can make this for a main dish if you like, but I have always ordered it as a starter in one of my favorite neighborhood restaurants. It's super quick, and nice and light.
- 1 lb chicken tenderloins, cut into bite-size pieces
- salt and pepper, to taste
- 1⁄4 cup bottled sesame ginger salad dressing
- 2 cups shredded carrots
- 1⁄8 teaspoon crushed red pepper flakes
- 1 head boston lettuce, leaves separated
- 1⁄4 cup honey-roasted peanuts, chopped
- 1 lime, cut into wedges
- Sprinkle chicken pieces with salt and pepper. Lightly coat a large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook and stir for about 3 minutes or until browned. Add 1 T. of the dressing and the carrots to the skillet; cook and stir for 2 to 3 minutes more or until the carrots are crisp-tender and chicken is no longer pink. Stir in red pepper.
- Stack lettuce leaves on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.
I really enjoyed this recipe, however I made some changes because it tasted quite bland. First, the best dressing I found was Ken's Asian Sesame with ginger and soy. I used at least a 1/2 cup. I also added lime juice, lime zest and more fresh ginger to the dressing to really give it some zing. I shredded the chicken and now consider this one of my favorite meals!