| 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 Tbsp. 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 Hey everyone check out my new site. littlemissdesigns.blogspot.com |
