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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.
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.
* 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.
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.
Fast, easy, and delicious!
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.