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Chicken And Vegetable Stir Fry Salad

Chicken.delights's picture
  Bell pepper 1 , cut into squares (Red Or Green)
  Fresh portobella mushrooms/Large button mushrooms 6 Ounce, coarsely chopped
  Olive oil/Vegetable oil 2 Tablespoon
  Precooked chicken strips 6 Ounce (1 Package)
  Special blends salad 12 Ounce (Any Variety, 1 Package)
  Salad dressing 1⁄2 Cup (8 tbs), divided (French Or Catalina)

Stir bell pepper and mushrooms in hot oil in large skillet.
Cook 5 minutes or until vegetables are tender crisp.
Carefully stir in chicken; heat through.
Remove from heat; cool slightly before adding to salad.
Combine salad blend in large bowl; pour 1/4 cup dressing over salad.
Toss to evenly coat.
Line 4 individual plates with salad.
Arrange chicken mixture over salad; pour remaining 1/4 cup dressing over chicken.
Toss to evenly coat.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1043 Calories from Fat 722

% Daily Value*

Total Fat 81 g125.2%

Saturated Fat 9.6 g48%

Trans Fat 0 g

Cholesterol 143.4 mg47.8%

Sodium 614.1 mg25.6%

Total Carbohydrates 52 g17.4%

Dietary Fiber 21.1 g84.2%

Sugars 19.6 g

Protein 37 g73.9%

Vitamin A 372.2% Vitamin C 321.1%

Calcium 10.4% Iron 24%

*Based on a 2000 Calorie diet

Chicken And Vegetable Stir Fry Salad Recipe