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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.
10 min
56 min
4 servings, 2-1/2 cups each
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What You Need

cup  KRAFT Zesty Italian Dressing, divided
lb.  boneless skinless chicken breasts
cups  spring mix salad greens
lb.  fresh green beans, blanched
cups  cherry tomatoes, halved
cup  KRAFT Natural Italian* Cheese Crumbles
 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.
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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