Give your next chicken salad a Greek makeover with black olives, tomatoes, cucumbers and feta cheese.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breast s, cut into strips
3/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 pkg. (10 oz.) torn salad greens
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3 plum tomatoes, sliced
1 cup pitted black olives
3/4 cup seeded cucumber slices, quartered
1/2 cup slivered red onion s
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Let's Make It
Cook and stir chicken in 3 Tbsp. dressing in large skillet on medium heat 8 to 10 min. or until done.
Toss salad greens with remaining ingredients in large bowl. Add remaining dressing; mix lightly.
Place salad on platter; top with chicken.
Keeping it Safe
Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* 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.