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Main dishes

Chicken Stir-Fry Salad

Chicken Stir-Fry Salad recipe
photo by:kraft
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!
20 min
20 min
4 servings
Magazine Acquisition

What You Need

lb.  boneless skinless chicken breasts, cut into strips
cup  KRAFT Classic CATALINA Dressing
cup  each broccoli florets, red pepper strips, pea pods and shredded carrots
cup  slivered onions
cup  chopped PLANTERS COCKTAIL Peanuts
Tbsp.  lite soy sauce
cups  field greens

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.

Kraft Kitchens Tips

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.
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