Grilled chicken slices and toasted pecans top a colorful salad of spinach, red cabbage and red onion tossed with creamy Italian and mustard dressing.
What You Need
Original recipe yields 6 servings
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 breast s, grilled, thinly sliced
1/2 cup chopped PLANTERS Pecans, toasted
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.