2 tsp. oil	� lb. chicken breast strips	� tsp. salt
� cup sliced green onions	� med. green bell pepper, chopped	2 tbsp. purchased honey mustard salad dressing
6 sandwich buns, split	2/3 cup cream cheese with pineapple	18 spinach leaves

1. Heat oil in large nonstick skillet or wok over medium high heat until hot. Add chicken strips; sprinkle with salt. Cook and stir 3 to 4 minutes or until chicken is no longer pink. Add onions and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp tender. Stir in salad dressing. Remove from heat.
2. Spread cut sides of buns with cream cheese. Place 3 spinach leaves on bottom half of each bun; top each with 1/3 cup of chicken mixture. Cover with top halves of buns.

Ingredient substitution:
Other salad greens can be used in place of the spinach.

Kitchen tips:
Ad a freshly baked flavor to these buns by toasting them under the broiler before spreading them with cream cheese.

Serving suggestion:
Enjoy these sandwiches with deli potato salad, crisp pickle spears and tall glasses of lemonade.

Serving size: 1 sandwich
Calories: 310
Calories from fat: 140
Dietary exchanges: 1� starch, 2 very lean meat, 2� fat OR 1� carbohydrate, 2 very lean meat, 2� fat