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Main dishes

Blackened Chicken Salad with Creamy Black Pepper-Parmesan Dressing

Blackened Chicken Salad with Creamy Black Pepper-Parmesan Dressing recipe
photo by:kraft
This Blackened Chicken Salad with Creamy Black Pepper-Parmesan Dressing looks like something you'd get at a bistro—but it's actually a 25-minute recipe!
time
prep:
25 min
total:
25 min
servings
total:
6 servings
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What You Need

1
Tbsp.  olive oil
6
small  boneless skinless chicken breasts (1-1/2 lb.)
1/3
cup  KRAFT Grated Parmesan Cheese, divided
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  KRAFT Real Mayo Mayonnaise
1/4
cup  milk
1
tsp.  Italian seasoning
1
tsp.  black pepper
6
cups  loosely packed torn mixed salad greens

Make It

HEAT oven to 400ºF.

HEAT oil in large ovenproof skillet on medium-high heat. Add chicken; cook 5 min. Turn; top with 2 Tbsp. cheese.

BAKE 10 min. or until chicken is done (165ºF). Meanwhile, mix remaining cheese, sour cream, mayo, milk and seasonings until blended.

CUT chicken into strips. Cover platter with salad greens; top with chicken and dressing.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fruit and a cold glass of fat-free milk to round out the meal.
Note
If you don't have an ovenproof skillet, wrap handle of regular skillet with several layers of foil before using as directed.
Using a Dial Instant-Read Food Thermometer
An instant-read food thermometer measures the temperature of a food in about 15 to 20 sec. It is not designed to remain in the food while it is cooking, but should be used near the end of the cooking time. For accurate temperature measurement, the probe of the thermometer should be inserted 2 to 2-1/2 inches deep into the thickest part of the food. If measuring the temperature of a thin food, such as a ground beef patty or boneless chicken breast, the probe should be inserted through the side of the food.
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