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
           -Fresh n Ready Italian
           -or Teriyaki Seasoned
           -Chicken Breast Fillets (2
    1/2 c  Bottled oil and vinegar
           -salad dressing
      2    Red, green, or yellow sweet
      2 c  Torn lettuce or mixed salad
  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
  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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