Chicken Stir-Fry Salad

• 3/4 lb. boneless skinless chicken breasts, cut into strips
• 1/2 cup KRAFT Classic CATALINA Dressing
• 1 cup each broccoli florets, red pepper strips, pea pods and shredded carrots
• 1/2 cup slivered onions
• 1/4 cup chopped PLANTERS COCKTAIL Peanuts
• 2 Tbsp. lite soy sauce
• 6 cups field greens

1. Cook chicken in large nonstick skillet on medium-high heat 5 min.
2. or until done, stirring occasionally.
3. Remove chicken from skillet; cover to keep warm.
4. Heat dressing in same skillet on medium-high heat.
5. Add vegetables; cook and stir 3 min.
6. Add chicken, nuts and soy sauce; cook 2 min.
7. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
8. Serve over greens.

boneless skinless chicken breasts, dressing, broccoli florets, onions, peanuts, soy sauce, field greens

Taken from www.kraftrecipes.com/recipes/chicken-stir-fry-salad-73973.aspx (may not work)