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Main dishes

Rustic Chicken Salad with Spring Vegetables

Rustic Chicken Salad with Spring Vegetables recipe
photo by:kraft
Spring mix greens are topped with vegetables, marinated chicken and crumbled Italian cheese in this hearty entrée salad.
time
prep:
10 min
total:
56 min
servings
total:
4 servings, 2-1/2 cups each
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What You Need

1/2
cup  KRAFT Zesty Italian Dressing, divided
1
lb.  boneless skinless chicken breasts
6
cups  spring mix salad greens
3/4
lb.  fresh green beans, blanched
1-1/2
cups  cherry tomatoes, halved
1
cup  KRAFT Natural Italian* Cheese Crumbles
3
 green onions, sliced

Make It

POUR 1/4 cup dressing over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.

HEAT grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.

PLACE salad greens on platter; top with beans, tomatoes and chicken. Drizzle with remaining dressing. Sprinkle with cheese and onions.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Healthy Living
Save 50 calories and 6 grams of fat per serving by preparing with KRAFT Light Zesty Italian Dressing and KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles.
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Strips for the cut-up grilled marinated chicken.
How to Blanch Fresh Vegetables
Add the vegetables to a large pot of boiling water. Cook, uncovered, 2 to 3 min. or until crisp-tender. Drain, then immediately plunge the vegetables into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
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