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Main dishes

Tuscan Chicken Salad with Arugula and Artichokes

Tuscan Chicken Salad with Arugula and Artichokes recipe
photo by:kraft
Here's an elegant Tuscan salad for two, made with grilled chicken and artichoke hearts over a bed of arugula and romaine lettuce.
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
2
small  boneless skinless chicken breasts (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 Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.
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