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Roasted Red Pepper Chicken and Avocado Salad

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Roasted Red Pepper Chicken and Avocado Salad recipe
photo by:kraft
No need to roast the red peppers for this refreshing chicken and avocado salad—that flavor comes with the dressing!
time
prep:
20 min
total:
20 min
servings
total:
4 servings
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What You Need

1
medium  ripe avocado, peeled, pitted and sliced
1
tsp.  lemon juice
1
bag  (10 oz.) torn romaine lettuce (about 10 cups)
2
cups  shredded cooked chicken
1
medium  tomato, cut into wedges
1
small  cucumber, sliced
1/4
 of a medium Vidalia or Walla Walla onion, chopped
1/2
cup  KRAFT Italian Roasted Red Pepper Dressing
1/2
cup  croutons

Make It

TOSS avocados with lemon juice in large salad bowl. Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.

ADD dressing; toss to coat.

SPRINKLE with croutons. Serve immediately.

Kraft Kitchens Tips

Substitute
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips or 2 cups chopped cooked turkey for the shredded cooked chicken.
Make it Easy
Purchase a rotisserie chicken from the deli counter at your supermarket. Shred enough of the chicken to measure 2 cups. Cover and refrigerate any remaining chicken for another use.
K:44540v1 :64307
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