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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!
20 min
20 min
4 servings
Magazine Acquisition

What You Need

cups  torn romaine lettuce
cups  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, 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.
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.
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