Chicken Stir-Fry Salad With Rice





    4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
  • 3 cups assorted cut-up vegetables or 1 pkg. (16 oz.) frozen vegetable blend
  • 1/2 cup  Reduced Fat Dressing
  • 2 Tbsp. soy sauce
  • 1 pkg. (10 oz.) salad greens
  • 1 cup MINUTE Brown Rice, cooked



Heat 1 Tbsp. oil in large nonstick skillet. Add chicken; cook and stir 5 minutes or until cooked through. Add vegetables; cook an additional 2 minutes or until vegetables are tender-crisp.

Mix dressing and soy sauce.

Toss chicken mixture, greens and rice with dressing mixture.





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