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Chicken Stir Fry Salad*

Source of Recipe

JoAnna Lund


List of Ingredients

Chicken Stir-Fry Salad

3 cups fresh or frozen stir-fry vegetables
1 1/2 cups (8 ounces) diced cooked chicken breast
1/4 cup Kraft fat free French dressing
2 tablespoons La Choy Reduced Sodium Soy Sauce
1 teaspoon JO's Oriental Seasoning
6 cups finely shredded lettuce
1/4 cup (1 ounce) dry roasted peanuts

In a large skillet sprayed with butter flavored cooking spray, saute vegetables for 5 to 6 minutes. Stir in chicken. Add French dressing, soy sauce, and JO's Oriental Seasoning. Mix well to combine. Lower heat and simmer for 5 minutes or until mixture is heated through. Remove from heat. In a large bowl combine lettuce and chicken mixture. Mix gently to combine. For each serving, place 2 cups salad mixture on a plate and prinkly 1 tablespoon peanuts over top. Serve at once.

Serves 4 - Each serving equals:
HE: 4 1/2 Ve, 2 1/4 PR, 1/2 fat, 1/4 Sl, 5OC
230 calories, 6 gm Fa, 23 gm Pr, 21 gm CA 904 mg So, 124 mg Cl, 5 gm Fi
Diabetic: 4 Ve, 2 Mt, 1/2 Fa
Hints: 1) any combination of your choice of raw vegetables may be used instead of purchased stir-fry vegetables. 2) if you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli. 3) substitute any reputable brand for JO's Oriental Seasoning


Recipe