Plum Chicken Salad

Plum Chicken Salad
A sweet and tangy taste.

Servings: 4	‹ Back to Salads
• 1/4 cup water • 3 tablespoons cider vinegar or rice vinegar • 1/2 cup Oriental plum sauce • 1 teaspoon cornstarch • 1/2 teaspoon ground dry mustard • 3/4 pound chicken breast, cut in 1/4 inch thin slices • 1 large carrot, shredded • 3 medium green onions, sliced thin • 8 cups mixed salad greens

Mix water, vinegar, plum sauce and cornstarch in a small bowl. Set aside.

In a cooking oil sprayed nonstick deep skillet or wok, stir fry chicken breast strips for 2 minutes. Add shredded carrot and green onions and stir fry for 1 more minute. Stir in plum sauce and heat to boiling and stir until thickened. Refrigerate for 1/2 hour
and serve over mixed baby salad greens.

Per Serving: 160 Calories
4g Fat
4g Protein
14g Carbohydrate
3g Dietary Fiber
50mg Cholesterol
190mg Sodium