Chicken Stir-Fry Salad - Kraft Recipes Top
Comida Kraft
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Chicken Stir-Fry Salad

Prep Time
Total Time

4 servings

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!

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What You Need

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Make It

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  • 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.

Special Equipment Needed


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.

Special Extra

This main-dish salad provides more than 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.


  • 4 servings

Healthy Living

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1-1/2 Fat

Nutritional Information

Serving Size 4 servings
Calories 300
Total fat 13g
Saturated fat 2g
Cholesterol 50mg
Sodium 820mg
Carbohydrate 22g
Dietary fiber 5g
Sugars 14g
Protein 24g
% Daily Value
Vitamin A 130 %DV
Vitamin C 70 %DV
Calcium 8 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from Very good recipe. Very good recipe. A great change to put stir-fry over salad greens. I used mixed greens. I did not have the snow peas but did not miss them. I cut baby carrots in thin strips instead of using grated ones. I used 2.5 tbsp natural peanut butter in place of the peanuts (added when recipe said to add nuts) and the sauce had a sweet, Asian, peanut-flavor. Would also be good over noodles or rice. Cooking did not take long. I will make this again.
Date published: 2005-01-14
Rated 5 out of 5 by from Excellent! Excellent! I added some Mushroom Soy Sauce to the Chicken, and mushrooms and it was so good we were picking out chicken pieces and eating them with our hands. Am making this for second time tomorrow!
Date published: 2005-04-28
Rated 5 out of 5 by from This was superb! This was superb!! I loved it over salad! Even my husband thought this was restaurant quality and said he could eat this every night!! I will definitely be making this again...soon.
Date published: 2008-08-26
Rated 3 out of 5 by from This was ok for me. This was ok for me. I love stir-fry but putting it over salad greens was a little different. My husband liked it.
Date published: 2008-01-15
Rated 5 out of 5 by from Great recipe when you want light but tasty and no need to order out. Great recipe when you want light but tasty and no need to order out.
Date published: 2005-04-04
Rated 4 out of 5 by from My husband loved this dish. My husband loved this dish. Was light and easy to make.
Date published: 2007-05-01
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