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Leftover Grilled Chicken & Vegetable Salad

Prep Time
15
min.
Total Time
15
min.
Servings

1 serving

Sure, you could use your leftover chicken and veggies to make a sandwich. But with just a bit more effort—and some Parmesan—you could make this warm salad.

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What You Need

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Make It

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  • Combine vegetables, chicken and dressing in medium microwaveable bowl.
  • Microwave on HIGH 30 sec. or until heated through.
  • Add parsley and cheese; mix lightly.

How to Grill Zucchini

Preheat greased grill to medium-high heat. Cut zucchini lengthwise into quarters. If zucchini is long, cut each quarter into shorter lengths. Brush with oil. Grill zucchini 5 to 10 minutes or until tender, turning occasionally with long-handled grill tongs.

How to Grill Bell Peppers

Preheat greased grill to medium-high heat. Cut peppers in half; remove and discard seeds and ribs. Cut peppers into chunks, if desired; brush with oil. Grill 5 to 10 min. or until crisp-tender, turning occasionally with long-handled grill tongs.

Servings

  • 1 serving

Healthy Living

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 4 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

This great-tasting low-calorie, low-fat meal is a great way to use leftovers. And as a bonus, this colorful salad is high in vitamin C from the yellow peppers and also provides vitamin A from the red peppers.

Nutritional Information

Serving Size 1 serving
AMOUNT PER SERVING
Calories 300
Total fat 6g
Saturated fat 2g
Cholesterol 100mg
Sodium 500mg
Carbohydrate 14g
Dietary fiber 4g
Sugars 5g
Protein 39g
% Daily Value
Vitamin A 50 %DV
Vitamin C 160 %DV
Calcium 10 %DV
Iron 10 %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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