Peanutty Stir-Fry Salad
Recipe Ingredients
1 /4 cup light (reduced fat) Catalina Dressing
4 cups cut-up assorted fresh vegetables such as bell peppers, mushrooms, onions, broccoli florets and zucchini
3 /4 pound (12 ounces) boneless skinless chicken breasts, cut into strips
1 /2 cup chopped cocktail peanuts
2 tablespoons reduced sodium soy sauce
1 bag (8 ounces) field salad greens (6 cups)
Recipe Directions
Heat dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry three minutes. Add chicken; stir-fry an additional five minutes or until chicken is cooked through.
Add peanuts and soy sauce; stir-fry two minutes or until vegetables are crisp-tender and mixture is heated through.
Serve over salad greens. Recipe makes four servings.
Nutrition information per serving:
Calories: 330
Fat: 17g
Cholesterol: 60g
Sodium: 590mg
Carbohydrates: 17g
Fiber: 5g
Sugars: 7g
Protein: 28g
