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Rainbow Chopped Salad
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Rainbow Chopped Salad

25 Min(s)
25 Min(s) Prep
Well, we may not have gotten all of the colors of the rainbow in this chopped salad—but it sure is colorful!
What You Need
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8 servings
Original recipe yields 8 servings
8 cups chopped romaine lettuce
1 avocado, chopped
2 Tbsp. lime juice
8 slices cooked OSCAR MAYER Bacon, crumbled
1 cup frozen corn, thawed
1 cup rinsed canned no-salt-added black beans
2 cups cherry tomatoes, quartered
1 lb. boneless skinless chicken breasts, cooked, cut into 1/2-inch pieces
1/2 cup slivered red onions
1/2 cup KRAFT Classic Ranch Dressing
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Let's Make It
1
Place lettuce in large bowl.
2
Toss avocados with lime juice. Arrange, along with all remaining ingredients except dressing, in rows over lettuce.
3
Drizzle with dressing just before serving.
Kitchen Tips
Tip 1
Substitute
Substitute rinsed canned kidney beans or chickpeas (garbanzo beans) for the black beans.
Tip 2
Substitute
Substitute a large platter for the serving bowl.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 310mg
13%
Total Carbohydrates 15g
5%
Dietary Fibers 5g
18%
Sugars 2g
4%
Protein 16g
32%
Vitamin A
140%
Vitamin C
10%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1-1/4 cups each
* 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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