Stir-fry Chicken Salad

Be the first to review
READY IN: 40mins

Ingredients Nutrition


  1. Toss shredded romaine, green pepper and red onion together in a large bowl.
  2. Refrigerate until ready to use.
  3. Lightly spray a large non-stick skillet and heat to medium-high.
  4. Saute carrots, fresh ginger and chicken until brown.
  5. Add broth with instant brown rice, soy sauce and vinegar.
  6. Cook until rice is tender and chicken is done.
  7. Toss with lettuce mixture and serve with toasted sesame seeds.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a