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
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
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.
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.
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.
Substitute 1 cup drained canned pineapple chunks for the chopped fresh pineapple.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 54g
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.