Peppered Chicken Stir-Fry Salad

This Peppered Chicken Stir-Fry Salad offers a perfect balance of savory protein and crunchy vegetables. Using pre-seasoned chicken breast fillets saves time while delivering robust Italian or Teriyaki flavors. The chicken is stir-fried until tender and then chilled with sweet peppers in a light oil-and-vinegar dressing. The result is a refreshing, low-carb dish that is ideal for warm weather lunches, picnic baskets, or as a healthy side dish alongside grilled meats. The cool, crisp texture of the lettuce contrasts beautifully with the warm, seasoned chicken, making every bite satisfying. It is simple to prepare with pantry staples and leftovers that keep well in the fridge, making it a reliable favorite for quick weeknight meals.

Cooking Method: Stir Frying

Cuisine: Italian

Courses: Salads

Difficulty: Advanced

Servings: 2

Calories: 149.0

Dietary: Gluten-free

Description

This Peppered Chicken Stir-Fry Salad offers a perfect balance of savory protein and crunchy vegetables. Using pre-seasoned chicken breast fillets saves time while delivering robust Italian or Teriyaki flavors. The chicken is stir-fried until tender and then chilled with sweet peppers in a light oil-and-vinegar dressing. The result is a refreshing, low-carb dish that is ideal for warm weather lunches, picnic baskets, or as a healthy side dish alongside grilled meats. The cool, crisp texture of the lettuce contrasts beautifully with the warm, seasoned chicken, making every bite satisfying. It is simple to prepare with pantry staples and leftovers that keep well in the fridge, making it a reliable favorite for quick weeknight meals.

Ingredients

1 Ounce package COUNTRY

Directions

1
Remove skin from chicken breast fillets if desired.
2
Cut chicken breasts into 1/2-inch wide strips.
3
Heat 1/4 cup of the salad dressing in a large skillet over medium-high heat.
4
Add chicken strips to the skillet.
5
Stir-fry for 3 to 4 minutes until chicken is tender and no pink remains.
6
Remove skillet from heat and let chicken cool slightly.
7
Cut sweet peppers into 1/2-inch wide strips.
8
In a medium mixing bowl, combine the peppers and the undrained chicken mixture.
9
Pour the remaining salad dressing over the chicken and pepper mixture.
10
Toss thoroughly to coat all ingredients evenly.
11
Cover the bowl and refrigerate for several hours or overnight to chill.
12
When ready to serve, arrange torn lettuce or mixed greens on dinner plates.
13
Drain excess dressing from the chicken mixture.
14
Spoon the chicken and pepper mixture over the lettuce and toss lightly.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 149.0kcal

% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.1g16%
Cholesterol 41.5mg14%
Sodium 33.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe calls for "Country" brand seasoned chicken fillets, which are typically available in Italian or Teriyaki flavors. You can substitute any pre-seasoned chicken breast fillets you prefer.

For best flavor, allow the salad to chill for at least 2 hours before serving. The flavors meld together nicely as the chicken cools in the dressing.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Feel free to add other vegetables such as red onion slices, cucumbers, or cherry tomatoes for extra crunch and nutrition.

If you prefer a heartier meal, serve the salad over a bed of rice or quinoa instead of just lettuce.

Keywords: chicken, salad, stir-fry, peppers, italian, teriyaki, healthy, low-carb, lunch, picnic, dressing, lettuce, quick, easy, dinner, meal-prep, protein, vegetables, chilled, seasoned

Read it online: https://www.chefs-mate.com/recipe/peppered-chicken-stir-fry-salad/