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Main dishes

Toasted Pecan and Grilled Chicken Dijon Salad

Toasted Pecan and Grilled Chicken Dijon Salad recipe
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
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What You Need

1/3
cup  KRAFT Creamy Italian Dressing
1/3
cup  GREY POUPON Savory Honey Mustard
1
bag  (10 oz.) fresh spinach leaves, cleaned, stems removed
1
small  head red cabbage (1-1/4 lb.), shredded
1
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

Make It

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.

Kraft Kitchens Tips

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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