Peppered Chicken Stir-Fry Salad Recipe - Cooking Index
Peppered Chicken Stir-Fry Salad Recipe - Cooking Index
| 1 | Country Pride Ready Italian style | |
| Teriyaki seasoned chicken breast fillet | ||
| 1/2 cup | 118ml | Bottled oil and vinegar salad dressing |
| 2 | Bell pepper, green, red or yellow | |
| 2 cups | 220g / 7.8oz | Lettuce or mixed salad greens - torn |
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.
Source:
Recipes for Diabetics by Billie Little(version 1985)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.