Comida Kraft
Recipe Box

Italian Garden Salad

(20) 16 Reviews
Prep Time
Total Time

4 servings

Olives, zucchini and sun dried vinaigrette dressing give this quick, easy salad its Italian cred. Add in some grilled chicken if you like. (We like!)

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What You Need

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Make It

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  • Toss greens with vegetables and olives in large bowl.
  • Add dressing; mix lightly.

Grilled Chicken Italian Salad

Pour additional 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing over 1/2 lb. boneless skinless chicken breasts in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate. Heat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken until done (165ºF), turning occasionally. Slice chicken; toss with remaining salad ingredients.


  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Vegetable
  • 2 Fat

Nutrition Bonus

This easy-to-make salad not only has Italian flair, but it's also both an excellent source of vitamin C and provides vitamin A from the combination of salad greens and red peppers.

Nutritional Information

Serving Size 4 servings
Calories 100
Total fat 6g
Saturated fat 1g
Cholesterol 0mg
Sodium 500mg
Carbohydrate 10g
Dietary fiber 3g
Sugars 5g
Protein 2g
% Daily Value
Vitamin A 45 %DV
Vitamin C 80 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Rosiecheex |

    My husband and I both really enjoyed this salad, I was going to substitute the zucchini for cucumber but I'm glad I didn't, I wasn't sure if I would like the raw zucchini but I loved it. Can't wait to have it again.

  • Mayela2010 |

    Fast, easy, and delicious!

  • chucks1stwife |

    This is one of my husband's favorite salads. When I make it I use 1/4 cup of olives and only 1/4 cup of dressing. This cuts back on the sodium and the lettuce isn't saturated with dressing.

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