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
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.