Chicken Salad Russian Italian Pakistan Islamabad
skinless chicken breast halves (about 1-1/4 lb.), cut into strips
assorted cut-up vegetables or 1 pkg. (16 oz.) frozen vegetable blend
Reduced Fat Dressing
pkg. (10 oz.)
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.