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Tuscan Chicken Salad with Arugula and Artichokes

Tuscan Chicken Salad with Arugula and Artichokes
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prep time
10 min
total time
46 min
makes
2 servings
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kraft
recipe by: kraft

What You Need!

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
2 small  boneless skinless chicken breast halves (1/2 lb.)
2 cups each torn arugula and romaine lettuce
1 can  (14 oz.) quartered artichoke hearts, drained
2 plum tomatoes, cut into wedges
1/2 cup  KRAFT Finely Shredded Italian* Five Cheese Blend
4 fresh basil leaves, cut into thin strips

Make It!

POUR 1/4 cup dressing over chicken in shallow dish; turn 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.

COMBINE arugula and romaine; place on platter. Top with artichokes, tomatoes, chicken, remaining dressing, cheese and basil.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Substitute 1-1/2 cups sliced cucumbers or blanched fresh green beans for the artichokes.
How to Cut Fresh Basil
Place basil leaves on top of each other on cutting board. Roll up leaves tightly, starting at one of the long sides. Cut diagonally into thin slices, then separate into strips.
Substitute
Prepare with KRAFT GOOD SEASONS Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.

nutritional information

K:46985v0 :75376

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