Pineapple chunks add tropical taste to this chicken salad chock-full of black beans and toasted pecans tossed with Italian dressing and mixed greens.
What You Need
Original recipe yields 8 servings
1 can (8 oz.) pineapple chunks, undrained
2 cups cooked chicken strips (about 10 oz.)
1 can (15 oz.) black beans, drained, rinsed
1/2 cup KRAFT Italian Dressing
2-1/4 qt. (9 cups) torn mixed salad greens
1 cup PLANTERS Pecan Pieces, toasted
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Let's Make It
Drain pineapple, reserving liquid. Place pineapple in medium bowl. Add chicken and beans; mix lightly.
Combine dressing and reserved pineapple liquid. Add to chicken mixture; toss to coat. Cover. Refrigerate at least 1 hour.
Place salad greens in large bowl just before serving. Add chicken mixture and pecans; toss lightly.
Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe serves 8.
Make it Easy
Substitute 1 bag (10 oz.) European salad blend for the 9 cups torn mixed greens.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 6g
* 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.