Entrée

Peanutty Stir-Fry Salad

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prep time

10 min

total time

25 min

makes

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kraft

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What You Need

1/4 cup Kraft Calorie-Wise Catalina Dressing

4 cups cut-up assorted fresh vegetables, such as bell peppers, mushrooms, onions, broccoli florets and zucchini

1 lb. (500 g) boneless skinless chicken breasts, cut into strips

1/4 cup Kraft Light Smooth Peanut Butter

2 Tbsp. lite soy sauce

6 cups torn salad greens

Make It

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 peanut butter and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.

SERVE over salad greens.

kraft kitchens tips

Variation - Peanut Chicken Wraps

Omit salad greens. Cook chicken mixture as directed; spoon evenly down centres of 4 (9-inch) warmed flour tortillas. Roll up and serve.

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rating

This recipe struck me as really odd but I decided to give it a go as I had all the ingredients and needed lunch. It was surprisingly good and really quite healthy. I would definitely make it again. I made it the night before and ate it cold for my lunch. Tasty.
posted by janunder | on 8/16/2010

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I thought it was good, but if you can't get used to having the vegetables taste like peanut butter then its just okay.
posted by mandy_dawn_b | on 8/4/2007

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My husband and I loved this recipe. It was easy delicious and surprisingly filling. The kids even liked it too!
posted by a cook | on 1/27/2006

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posted by linz__ | on 1/18/2006

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posted by robandrachelle | on 1/15/2006

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We loved this. I added more veggies to the stir fry and then we enjoyed the filling in flour tortillas (roll ups).
posted by hms0101 | on 5/30/2005

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this recipe is great! healthy and tasty! with regards to the sauce being too thick, if it isn't to your liking, simply add more dressing! you should definitely try this one
posted by melqua | on 5/9/2005

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