Peanutty Stir-fry Salad

  • Prep Time: 10 Minutes (Total Time 22 Minutes)
  • Serving Size: 4
  • 1/4 cup KRAFT Light CATALINA Reduced Fat Dressing
  • 4 cups Cut-up Assorted Fresh Vegetables, Such As Bell Peppers, Mushrooms, Onions, Broccoli Florets And Zucchini
  • 3/4 lb. (12 oz.) Boneless Skinless Chicken Breasts, Cut Into Strips
  • 1/2 cup Chopped PLANTERS COCKTAIL Peanuts
  • 2 tablespoons Reduced Sodium Soy Sauce
  • 1 bag (8 oz.) Field Salad Greens (6 Cups)
  • HEAT dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 3 min. Add chicken; stir-fry an additional 5 min. or until chicken is cooked through. ADD peanuts and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.

    SERVE over salad greens.

    KRAFT KITCHENS TIPS

    Variation - Peanut Chicken Wraps

    Omit salad greens. Cook chicken mixture as directed; spoon evenly down centers of 4 warmed (10-inch) fat free flour tortillas. Roll up and serve.

    Shortcut

    Substitute 1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, for the cut-up fresh vegetables.

    RECIPE COURTESY OF KRAFT FOODS