1 T. vegetable oil
\n1 lb. boneless skinless chicken breasts, cut into strips
\n3 C. assorted cut-up vegetables (such as broccoli, red pepper, carrots and pea pods)
\n1\/2 C. Reduced Fat Italian Dressing
\n2 T. soy sauce
\n1 bag (10 oz.) salad greens
\n1 C. Brown Rice, cooked<\/p>\n
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.
\nMix dressing and soy sauce. Place salad greens in large salad bowl. Add chicken mixture and rice; mix lightly. Serve with dressing mixture.<\/p>\n
Yield: 4 servings
\nCalories: 310
\nFat: 11g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n