Main dishes

Tuscan Chicken Salad with Arugula and Artichokes

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Tuscan Chicken Salad with Arugula and Artichokes recipe

photo by:kraft

time

prep:

10 min

total:

46 min

servings

total:

2 servings

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What You Need

1/2

cup KRAFT Tuscan House Italian Dressing

small boneless skinless chicken breast halves (1/2 lb.)

cups each torn arugula and romaine lettuce

can (14 oz.) quartered artichoke hearts, drained

plum tomatoes, cut into wedges

1/2

cup KRAFT Finely Shredded Italian* Five Cheese Blend

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 Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.