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Main dishes

Southwest Grilled Chicken & Salsa Salads

photo by:kraft
Crushed tortilla chips, chunky salsa and finely shredded Mexican-style cheeses top these grilled chicken entrée salads.
time
prep:
30 min
total:
50 min
servings
total:
4 servings

What You Need

2/3
cup  KRAFT Peppercorn Ranch Dressing, divided
4
small  boneless skinless chicken breasts (1 lb.)
1
pkg.  (10 oz.) torn mixed salad greens
1
can  (11 oz.) corn, drained
1/2
cup  KRAFT Mexican Style Finely Shredded Four Cheese
1/4
cup  coarsely crushed tortilla chips
1/4
cup  TACO BELL® Thick & Chunky Salsa

Make It

HEAT grill to medium-high heat.

POUR 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.

GRILL chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, combine salad greens, corn, cheese and crushed chips. Add salsa and remaining dressing; toss to coat.

PLACE salad on 4 plates. Top each with 1 sliced chicken breast.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Easy Cleanup
For no-mess marinating, place chicken breasts and dressing in resealable plastic bag, then marinate as directed. After grilling the chicken, discard bag with the remaining marinade.
Creative Leftovers
Refrigerate any leftovers. Spoon onto flour tortillas, then roll up for tasty wrap sandwiches to enjoy the next day.
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