Chicken, portobello mushrooms and assorted veggies are grilled to perfection and tossed with mixed greens and Caesar dressing to make this hearty salad.
What You Need
Original recipe yields 4 servings
4 portobello mushroom s (3/4 lb.), stems removed, cleaned
2 red onion s, thickly sliced, separated into rings
2 red pepper s, seeded, quartered
2 zucchini, sliced
2 Tbsp. oil
3 small boneless skinless chicken breasts (3/4 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1/2 cup KRAFT Lite Creamy Caesar Dressing
1/4 cup KRAFT Shredded Parmesan Cheese
Add To Shopping List
Let's Make It
Heat grill to medium-high heat.
Brush vegetables with oil; set aside. Grill chicken 6 min.; turn. Grill an additional 6 min. or until done (165ºF), adding vegetables to grill after 2 min. and cooking until crisp-tender, turning occasionally. Cool.
Cut mushrooms and peppers into 1/4-inch-thick slices; cut onions into 2-inch pieces. Slice chicken. Toss vegetables with greens and chicken in large bowl.
Add dressing and cheese; toss to coat.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast for the sliced grilled fresh chicken.
Prepare using KRAFT Lite Ranch Dressing.
Serve with grilled Italian or sourdough bread slices.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
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.