1 T. vegetable oil
1 lb. boneless skinless chicken breasts, cut into strips
3 C. assorted cut-up vegetables (such as broccoli, red pepper, carrots and pea pods)
1/2 C. Reduced Fat Italian Dressing
2 T. soy sauce
1 bag (10 oz.) salad greens
1 C. Brown Rice, cooked

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until cooked through. Add vegetables; cook an additional 2 minutes or until vegetables are crisp-tender.
Mix dressing and soy sauce. Place salad greens in large salad bowl. Add chicken mixture and rice; mix lightly. Serve with dressing mixture.

Yield: 4 servings
Calories: 310
Fat: 11g
Fiber: 4g