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Chicken, Beets and Blue Cheese Salad

Chicken, Beets and 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:
20 min
total:
20 min
servings
total:
4 servings
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What You Need

4
cups  torn romaine lettuce
4
cups  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, 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.
K:25257v1 :73965
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