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Ingredients

iceberg lettuce ; 1 bag. may also use mixed leaves
4 tablespoons olive oil
2 onions ; finely chopped
4 cloves garlic
4 pounds chicken ; cut into strips
6 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
black pepper ; as desired
4 tablespoons basil

Preparation:

Arrange salad leaves on 4 plates and set aside. Heat wok (or large skillet) until hot and add olive oil to coat. Add onion and garlic and stir-fry for 1 or 2 mins. or until onion softens. Add chicken strips in 2 different batches and stir-fry 3 to 4 mins or until golden or chicken is firm to the touch. Stir in vinegar and mustard and fry for another 3 minutes. Season with black pepper and 2 tablespoons basil.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 422.4
Total Sugars: 3g
Carb.: 5.4g
Fiber: 0.7g
Total Fats: 21.3g
Cholesterol: 142.9mg
Protein: 48.9g
Sodium: 225.9mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA