Ingredients
2
tablespoons olive or vegetable oil
3/4
lb. chicken breast strips for stir-frying
1/3
cup rice vinegar
1
tablespoon chopped fresh thyme
2
tablespoons honey
1/4
teaspoon salt
4
cups torn mixed salad greens
1 1/2
cups seedless red grapes
1/2
cantaloupe, rind removed, flesh cut into wedges
Preparation
Heat oil in medium skillet or wok over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Add vinegar, thyme, honey and salt; mix well. Cook and stir just until thoroughly heated and well blended. Remove from heat.
Line 4 salad bowls or plates with salad greens. Top with chicken mixture. Garnish with grapes and cantaloupe wedges.
