Ingredients
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1 tablespoon oil
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1 1/2 lbs boneless skinless chicken breasts, cut into strips
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4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
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3 garlic cloves, finely chopped
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10 ounces mixed baby greens
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1/2 cup Italian dressing
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2 tablespoons reduced sodium soy sauce
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1 cup broccoli floret
Instructions
- Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
- Add the chicken and stir-fry for 5 minutes or until golden.
- Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
- Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
- Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
- Serve with noodles or rice.