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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!
15 min
15 min
4 servings, about 2-1/2 cups each
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What You Need

cups  loosely packed torn romaine lettuce
cups  loosely packed baby spinach leaves
cups  cut-up grilled boneless skinless chicken breasts
can  (15 oz.) sliced beets, drained
cup  red onion slices, separated into rings
cup  ATHENOS Crumbled Blue Cheese
cup  PLANTERS Pecan Halves, toasted
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.
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.
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