Slice the beef sirloin into thin strips and sauté in a skillet over medium-high heat until browned. Add half the sliced bell peppers and the julienned carrots, cooking until tender.

Stir the teriyaki sauce and cooked white rice into the beef mixture. Let it cool completely, then portion into airtight, leak-proof containers.

In a large mixing bowl, combine the cooked cubed chicken breast, cooked rotini pasta, diced cucumbers, the remaining bell peppers, and leafy greens.

Toss the chicken pasta salad with Italian dressing until evenly coated. Chill immediately and pack into separate secure containers.

Store all containers in a high-quality cooler with ice packs. Reheat the beef stir-fry over a camp stove, and serve the chicken pasta salad cold.