Gluten-Free Chicken Salad with Plum Sauce

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

1/2

cup Chinese plum sauce

1/4

cup water

tablespoons rice vinegar or cider vinegar

teaspoon cornstarch

1/2

teaspoon ground mustard

3/4

pound boneless skinless chicken breast, cut into 1/4-inch slices

large carrot, shredded (1 cup)

medium green onions, sliced (3 tablespoons)

bag (10 ounces) salad mix (8 cups)

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1

Mix plum sauce, water, vinegar, cornstarch and mustard.
2

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.
3

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.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Keep it simple. Purchase spring rolls from your favorite local Asian takeout, and end the meal with a purchased lemon sorbet and fortune cookies.
For a simple garnish, cut fresh plums into small wedges and arrange as you like on a platter or on individual salad plates.