When your family tells you the dish you just made was restaurant-quality—well, that feels pretty good. This Chicken Stir-Fry Salad will get the job done!
What You Need
Original recipe yields 4 servings
3/4 lb. boneless skinless chicken breast s, cut into strips
1/2 cup KRAFT Classic CATALINA Dressing
1 cup each broccoli florets, red pepper strips, pea pods and shredded carrots
1/2 cup slivered onion s
1/4 cup chopped PLANTERS COCKTAIL Peanuts
2 Tbsp. lite soy sauce
6 cups field greens
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Let's Make It
Cook chicken in large nonstick skillet on medium-high heat 5 min. or until done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
Heat dressing in same skillet on medium-high heat. Add vegetables; cook and stir 3 min. Add chicken, nuts and soy sauce; cook 2 min. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
Serve over greens.
Substitute shredded napa cabbage for the field greens.
Substitute 1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, for the cut-up fresh vegetables.
Peanut Chicken Wraps
Omit field greens. Prepare chicken and vegetable mixture as directed. Spoon evenly down centers of 4 warmed (10-inch) fat-free flour tortillas. Roll up and serve.
This main-dish salad provides more than 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.