Cut chicken breast into strips. Melt butter or margarine in large saute pan over medium heat, add chicken and cook until chicken is no longer pink.

In bowl, combine soy sauce, wine, ginger and cornstarch; mix well until smooth.

Add mixture to chicken strips and saute over high heat until mixture is heated through. Add vegetables and cook 5 minutes, stirring frequently.

Spoon mixture over salad greens and top with chow mein noodles. Makes 2 servings.