Chayotes, onions and tomatoes dressed in chipotle vinaigrette make a tasty addition to this easy grilled chicken platter.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 canned chipotle pepper in adobo sauce
4 bone-in chicken breast halves (2 lb.)
3 chayote s (1-1/2 lb.), pitted, cut into wedges
1 large onion, cut into 8 wedges
1 large tomato, cut into 8 wedges
1 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat grill to medium heat.
Blend dressing and chipotle pepper in blender until smooth. Reserve 1/4 cup for later use.
Grill chicken, chayotes and onions 25 min. or until chicken is done (165ºF), turning occasionally and brushing with remaining dressing mixture the last 5 min.
Cut chicken in half; place on platter. Toss chayotes, onions and tomatoes with reserved dressing mixture; spoon over chicken. Top with cheese and cilantro.
Prepare using 8 bone-in chicken thighs.
For more heat, use 2 canned chipotle peppers in adobo sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* 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.