Chicken Stir Fry With Rice Salad

By combining two very popular entrees, stir fry and rice salad, Chicken stir fry with rice salad becomes a complete meal all on one plate. Try it for dinner some evening, the family will ask for more.

Ingredients

• 1 T. olive oil
• 1 lb. boneless chicken breasts, skin removed- cut into strips
• 3 cups assorted stir fry vegetables (broccoli, cabbage, red or green sweet peppers, cauliflower, green beans etc.)***
• 1/2 cup fat free Italian salad dressing
• 1 T. lite soy sauce
• 1 cup brown or wild grain rice, cooked to package directions
• fresh torn salad greens (or a bag of your choice from the store)

Tips*** One package (14-16 oz bag) of frozen vegetables can be substituted

Heat the olive oil in a large nonstick skillet till warm over medium high heat. Add chicken and stir occasionally for approximately 5 minutes. Add vegetables and continue cooking meat and vegetables until chicken is cooked and vegetables are crisp tender.

Combine the salad dressing and soy sauce

Place the lettuce greens in a large bowl. Sprinkle with cooked and cooled rice. Add the chicken/vegetable mixture to the top. Mix very lightly.

Serve with the dressing combination on the side. Makes 4 servings.

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