Prep 15 mins
Cook 6 mins
When we're in the mood for dinner with an Asian flair, this is very quick and easy to make. (Our grocery store has a delicious Asian salad dressing for this dish in the refrigerated section of the produce department.)
- 1 lb boneless skinless chicken breast, cut into small bite-size pieces
- 1⁄4 cup bottled asian-style sesame ginger salad dressing
- 2 cups julienned carrots (they can also be purchased prepacked)
- 1⁄8 teaspoon crushed red pepper flakes
- 1 head butterhead lettuce, leaves separated and coarsely torn
- 1⁄4 cup honey-roasted peanuts, chopped
- lime wedge
- Sprinkle the chicken with salt and pepper. Lightly coat a large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper.
- Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.