Wednesday, May 2, 2007

peanut stir fry

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

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