Recipe and Photo by: Better Homes and Gardens
Top lettuce leaves with a medley of chicken breast, red pepper, carrots, and crunchy peanuts to make this 30-minute green salad main dish .
boneless skinless chicken breast, cut into bite-size strips
bottled light Asian-style dressing with sesame and ginger
packaged julienned carrots
crushed red pepper
butterhead lettuce, leaves separated
honey-roasted peanuts, chopped
1. Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper. On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with nuts. Serve with remaining dressing and lime wedges.
2. Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges. Serves 4.
nutritional info per serving
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