Peppered chicken stir-fry salad
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Peppered chicken stir-fry salad
  Chicken    Stir Fry    Salad    Poultry  
Last updated 6/12/2012 12:50:23 AM. Recipe ID 11844. Report a problem with this recipe.
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      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
 




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Recipe ID 11844 (Apr 03, 2005)

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