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Chicken, Beet & Blue Cheese Salad

Chicken, Beet & Blue Cheese Salad recipe
photo by:kraft
There are plain-Jane chicken salads, and then there's this chicken salad—with sliced beets, crumbled blue cheese and toasted pecans. Yum!
time
prep:
15 min
total:
15 min
servings
total:
4 servings, about 2-1/2 cups each
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What You Need

4
cups  loosely packed torn romaine lettuce
4
cups  loosely packed baby spinach leaves
2-1/2
cups  cut-up grilled boneless skinless chicken breasts
1
can  (15 oz.) sliced beets, drained
1/4
cup  red onion slices, separated into rings
1/4
cup  ATHENOS Crumbled Blue Cheese
1/4
cup  PLANTERS Pecan Halves, toasted
1/2
cup  prepared GOOD SEASONS Italian Dressing Mix (prepared with less oil)

Make It

TOSS lettuce and spinach with chicken, beets and onions in large bowl.

SPRINKLE with cheese and nuts.

ADD dressing just before serving; mix lightly.

Kraft Kitchens Tips

Special Extra
This delicious main-dish salad provides more than 1 cup of the recommended 2-1/2 cups of vegetables per day.
Substitute
Prepare using 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast.
How to Toast the Nuts
Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To easily toast nuts, spread them into single layer on bottom of shallow pan. Bake in 350°F oven 8 to 10 min. or until lightly toasted, stirring occasionally.
K:25257v1 :73965
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