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Grilled Chicken Salad on Crispy Tortillas
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Grilled Chicken Salad on Crispy Tortillas

34 Min(s)
20 Min(s) Prep
14 Min(s) Cook
Baked tortillas are topped with greens and a mix of chicken strips, pineapple, tomatoes, red pepper and Italian dressing for a summer main-dish salad.
What You Need
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4 servings
Original recipe yields 4 servings
4 flour tortilla s (10 inch)
1/2 cup KRAFT Italian Dressing, divided
1 medium red pepper, cut into thin strips
2 medium tomatoes, chopped
1 cup chopped fresh pineapple
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 bag (10 oz.) mixed salad greens
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Let's Make It
1
Preheat oven to 375°F. Place tortillas in single layer on baking sheets; brush evenly with 1 Tbsp. of the dressing. Bake 6 to 8 min. or until tortillas are crisp and lightly browned.
2
Heat 3 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 min. or until crisp-tender. Add tomatoes, pineapple and chicken; cook and stir 3 min. or until heated through.
3
Toss greens with remaining 1/4 cup dressing in large bowl. Place tortillas on salad plates. Spoon greens mixture evenly onto tortillas; top with the chicken mixture.
Kitchen Tips
Tip 1
Substitute
Substitute 1 cup drained canned pineapple chunks for the chopped fresh pineapple.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 980mg
43%
Total Carbohydrates 54g
20%
Dietary Fibers 6g
21%
Sugars 9g
18%
Protein 18g
36%
Vitamin A
50%
Vitamin C
150%
Calcium
15%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 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.
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