Main dishes

Easy Grilled Chicken Salads

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photo by:kraft

family really enjoyed it we had it for dinner

posted by

a cook

on 1/20/2005

time

prep:

5 min

total:

19 min

servings

total:

4 servings

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what you need

Take 4 small boneless skinless chicken breast halves (1 lb.) and mix & match your recipe from these options ...

salad green options	KRAFT Dressing choices	add-in possibilities
spinach	Light Raspberry Vinaigrette Reduced Fat	1 mango, seeded, chopped; 1 avocado, pitted, chopped; 1 small red onion, chopped
iceberg blend	Peppercorn Ranch	1 can (11 oz.) whole kernel corn, drained; 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa; 1/2 cup KRAFT Four Cheese Mexican Style Shredded Cheese; 1/4 cup crushed tortilla chips
romaine blend	Classic Caesar	1/2 cup KRAFT Shredded Parmesan Cheese, 1/4 cup OSCAR MAYER Real Bacon Bits
mixed lettuce blend	Greek Vinaigrette	1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese; 1/2 cup sliced cucumber; 1 small red onion, chopped; 1 medium tomato, chopped; 1/2 cup pitted black olives

Then follow our 3 simple steps:

PREHEAT grill to medium-high heat. Pour 1/4 cup KRAFT Dressing over chicken in shallow dish; cover and marinate 5 min. Remove chicken from dressing; discard dressing. Grill chicken 6 to 7 min. on each side or until chicken breasts are tender and no longer pink in centers (170°F).

TOSS 1 bag (10 oz.) salad greens with add-ins and additional 1/3 cup KRAFT Dressing. Spoon evenly onto 4 dinner plates.

TOP each salad with 1 chicken breast half, sliced.

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