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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.
10 min
46 min
2 servings
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What You Need

cup  KRAFT Tuscan House Italian Dressing
small  boneless skinless chicken breasts (1/2 lb.)
cups  each torn arugula and romaine lettuce
can  (14 oz.) quartered artichoke hearts, drained
 plum tomatoes, cut into wedges
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 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.
Prepare with KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.
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