Main dishes

Toasted Pecan and Grilled Chicken Dijon Salad

photo by:

kraft

Grilled chicken slices and toasted pecans top a colorful salad of spinach, red cabbage and red onion tossed with creamy Italian and mustard dressing.

time

prep:

30 min

total:

30 min

servings

total:

6 servings

What You Need

1/3

cup KRAFT Creamy Italian Dressing

1/3

cup GREY POUPON Savory Honey Mustard

bag (10 oz.) fresh spinach leaves, cleaned, stems removed

small head red cabbage (1-1/4 lb.), shredded

small red onion, thinly sliced (about 1-1/3 cups)

1/4

tsp. each: Salt and pepper

1-1/2

lb. boneless skinless chicken breasts, grilled, thinly sliced

1/2

cup chopped PLANTERS Pecans, toasted

COMBINE dressing and mustard; set aside.

TOSS spinach with cabbage and onions in large bowl. Add dressing mixture; toss to coat. Season with salt and pepper.

SPOON salad onto serving plate; top with chicken. Sprinkle with pecans.

How to Toast Nuts

Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

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