Title: Peppered Chicken Stir-Fry Salad
Categories: Poultry, Salads
Yield: 1 Servings

1 12-ounce package COUNTRY
-PRIDE
-Fresh n Ready Italian
-Style
-or Teriyaki Seasoned
-Chicken Breast Fillets (2
-fillets)
1/2 c Bottled oil and vinegar
-salad dressing
2 Red, green, or yellow sweet
-peppers
2 c Torn lettuce or mixed salad
-greens

Remove skin from chicken breasts, if desired. Cut breast fillets into
l/2-inch-wide strips. In a large skillet heat 1/4 Cup of the salad
dressing. Add chicken strips. Stir-fry over medium-high heat for 3 to 4
minutes or until chicken is tender and no pink remains. Remove from heat.
Cool slightly.

Cut peppers into I l/2-inch strips. In a medium mixing bowl combine peppers
and undrained chicken. Pour the remaining salad dressing over chicken
mixture. Toss to coat. Cover and chill several hours or overnight.

To serve, arrange lettuce on 2 dinner plates. Drain chicken mixture. Spoon
over lettuce; toss lightly. Makes 2 main-dish servings.

Nutrition information per serving: 510 calories., 41 g protein, 11 g
carbohydrates., 31 g fat, 108 mg cholesterol, 975 mg sodium, and 3 g
dietary fiber.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini