GLUTEN-FREE CHICKEN SALAD WITH PLUM SAUCE

Gluten-Free Chicken Salad with Plum Sauce image

Friends coming for a quick lunch? This low-fat Chinese recipe will be a big hit!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 42m

Yield 4

Number Of Ingredients 9

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Ingredients

1/2 cup Chinese plum sauce
1/4 cup water
3 tablespoons rice vinegar or cider vinegar
1 teaspoon cornstarch
1/2 teaspoon ground mustard
3/4 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 large carrot, shredded (1 cup)
3 medium green onions, sliced (3 tablespoons)
1 bag (10 ounces) salad mix (8 cups)

Steps:

Mix plum sauce, water, vinegar, cornstarch and mustard.
Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg