Turkey Pasta Salad .
INGREDIENTS:
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)
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.
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.