5-Minute Citrus Chicken Salad

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photo by:kraft

Get a burst of spring flavor from this tasty main course salad. Only you'll know it's a cinch to make!

time

prep:

5 min

total:

5 min

servings

total:

4 servings, 2-1/2 cups each

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jseniar

posted:4/14/2006

a few coworkers organized to bring in the ingredients and we prepared this in our breakroom. we enjoyed it and will make it again.

suzmuffin

posted:4/11/2006

This is pretty good. We did not find that any of the flavors overpowered each other. It has a different flavor, but it was still good.

Julie1094

posted:4/6/2006

What a treat! I'm so tired the the same old salad. I served it as a side dish to the Bruchetta 'n' Cheese Stuffed Chicken Breasts in that issue. It went very well. I omited the chicken and used the Roasted Red Pepper Italian dressing so the flavor would echo the main dish.

a cook

posted:4/5/2006

I didn't like the Balsamic Vinegar with the mandarine oranges. I felt like it needed a different dressing. My husband didn't think the oranges went with the salad.

katiev

posted:4/1/2006

I made this recipe for a TOPS luncheon adding Strawberries for additional color and flavor and using Kraft Light Done Right Red Wine Vinaigrette. Everyone loved it. It was quick, easy and delicious!

nfaith

posted:3/28/2006

Instead of using the designated dressing, I cooked a couple strips of bacon & I used a little bacon grease in the pan, added the juice from the can of the oranges, some balsamic vinegar & sugar and cooked it until it was thick & bubbly and poured it over the salad. My husband even commented that he really like it! It was excellent!