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Recipe by: culijeta
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See below ingredients and instructions of the recipe
1 12-ounce package COUNTRY 1/2 c Bottled oil and vinegar
-PRIDE -salad dressing
-Fresh n Ready Italian 2 Red, green, or yellow sweet
-Style -peppers
-or Teriyaki Seasoned 2 c Torn lettuce or mixed salad
-Chicken Breast Fillets (2 -greens
-fillets)
Remove skin from chicken breasts, if desired. Cut breast fillets into
l/2-inch-wide strips. In a large skillet heat 1/4 Cup of the salad
dressing. Add chicken strips. Stir-fry over medium-high heat for 3 to
4 minutes or until chicken is tender and no pink remains. Remove from
heat. Cool slightly.
Cut peppers into I l/2-inch strips. In a medium mixing bowl combine
peppers and undrained chicken. Pour the remaining salad dressing over
chicken mixture. Toss to coat. Cover and chill several hours or
overnight.
To serve, arrange lettuce on 2 dinner plates. Drain chicken mixture.
Spoon over lettuce; toss lightly. Makes 2 main-dish servings.
Nutrition information per serving: 510 calories., 41 g protein, 11 g
carbohydrates., 31 g fat, 108 mg cholesterol, 975 mg sodium, and 3 g
dietary fiber.
From the files of Al Rice, North Pole Alaska. Feb 1994
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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