Peppered chicken stir-fry salad

Yield: 1 Servings

Ingredients:

1 12-ounce package COUNTRY

Instructions:

-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