STIR FRY SALAD

Ingredient
* 4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
* 3 cups assorted cut-up vegetables or 1 pkg. (16 oz.) frozen vegetable blend
* 1/2 cup Reduced Fat Dressing
* 2 Tbsp. soy sauce
* 1 pkg. (10 oz.) salad greens
* 1 cup MINUTE Brown Rice, cooked
Method
Heat 1 Tbsp. oil in large nonstick skillet. Add chicken; cook and stir 5 minutes or until cooked through. Add vegetables; cook an additional 2 minutes or until vegetables are tender-crisp. Mix dressing and soy sauce. Toss chicken mixture, greens and rice with dressing mixture.