Get a texture-rich mouthful with every bite of Poppyseed & Pine Nut Chicken Salad. This bistro-style pine nut chicken salad is ready in 10 minutes.
What You Need
Original recipe yields 6 servings
8 cups torn salad greens
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, coarsely chopped
2 cups halved seedless red grapes
1 red pepper, cut into strips
2 green onions, chopped
1 pkg. (2 oz.) pine nuts (about 1/3 cup), toasted
3/4 cup KRAFT Creamy Poppyseed Dressing
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Let's Make It
Combine all ingredients except dressing in large bowl.
Add dressing just before serving; toss to coat.
How to Toast Nuts
Toasting nuts not only gives them a pleasing golden color, but also intensifies their flavor and adds crunch. To toast the nuts, spread them into single layer in shallow pan. Bake at 350° F for 8 to 10 min. or until lightly browned, stirring occasionally.
Wrap this yummy salad up in 6-inch flour tortillas and take it on the go.
Make it Easy
Prepare using 1 pkg. (10 oz.) torn mixed salad greens.
Salad can be prepared ahead of time. Refrigerate until ready to toss with dressing just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* 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.