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Chicken-Vegetable Toss

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By Pillsbury Kitchens
Updated Jun 26, 2014
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Dinner ready in 20 minutes – enjoy this easy salad made using chicken and mixed vegetables.

Chicken-Vegetable Toss

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 7
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Ingredients

  • 1 large onion, finely chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 small eggplant (about 1 lb), finely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup reduced-sodium fat-free chicken broth
  • 2 tablespoons dry white wine
  • 1 jar (4 oz) diced pimientos, drained
  • 3 packages (6 oz each) refrigerated cooked Italian-style chicken breast strips, chopped (about 4 cups)

Instructions

  • Step 
    1
    Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, bell pepper, eggplant, garlic and pepper. Cook 8 minutes, stirring frequently, until vegetables are tender.
  • Step 
    2
    Stir in broth and wine; cook 1 minute. Stir in pimientos and chicken; heat until hot.

Nutrition

130 Calories
3g Total Fat
18g Protein
9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Total Fat
3g
0%
Saturated Fat
1g
0%
Sodium
700mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
3g
0%
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Vegetable; 2 Very Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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