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Main dishes

Grilled Chicken Salad on Crispy Tortillas

Grilled Chicken Salad on Crispy Tortillas recipe
photo by:kraft
Baked tortillas are topped with greens and a mix of chicken strips, pineapple, tomatoes, red pepper and Italian dressing for a summer main-dish salad.
20 min
34 min
4 servings
Magazine Acquisition

what you need

 flour tortillas (10 inch)
cup  KRAFT Italian Dressing, divided
medium  red pepper, cut into thin strips
medium  tomatoes, chopped
cup  chopped fresh pineapple
pkg.  (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast
bag  (10 oz.) mixed salad greens

Make It

PREHEAT oven to 375°F. Place tortillas in single layer on baking sheets; brush evenly with 1 Tbsp. of the dressing. Bake 6 to 8 min. or until tortillas are crisp and lightly browned.

HEAT 3 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 min. or until crisp-tender. Add tomatoes, pineapple and chicken; cook and stir 3 min. or until heated through.

TOSS greens with remaining 1/4 cup dressing in large bowl. Place tortillas on salad plates. Spoon greens mixture evenly onto tortillas; top with the chicken mixture.

Kraft Kitchens Tips

Substitute 1 cup drained canned pineapple chunks for the chopped fresh pineapple.
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