Chicken, Beets and Blue Cheese Salad

Chicken, Beets and Blue Cheese Salad recipe

photo by:

kraft

This was a last minute idea as I had all the necessary ingredients at hand, but it was absolutely delicious. I baked a couple of baguettes and my husband and daughter raved...read more

posted by

a cook

on 2/27/2005

time

prep:

20 min

total:

20 min

servings

total:

4 servings

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What You Need

cups torn romaine lettuce

cups baby spinach leaves

2-1/2

cups cut-up grilled boneless skinless chicken breasts

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, spinach, chicken, beets and onions in large bowl.

SPRINKLE with the cheese and pecans.

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 as directed, using 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips.

How to Toast 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 in a single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally.