A small chicken breast is all you need to craft this mixed green salad for two. That—and some snow peas, mandarin oranges and a few other tasty toppers.
What You Need
Original recipe yields 2 servings
1 small boneless skinless chicken breast (1/4 lb.)
2 cups tightly packed torn salad greens
1 can (11 oz.) mandarin oranges, drained
1/2 cup halved snow peas
1 small carrot, cut into thin matchlike sticks
1 Tbsp. PLANTERS Slivered Almonds, toasted
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
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Let's Make It
Cook chicken in small nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Slice chicken.
Cover 2 serving plates with salad greens; top with chicken, oranges, peas, carrots and nuts.
Drizzle with dressing just before serving.
How to Toast Nuts in Skillet
When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Before beginning the recipe, simply toast the nuts for a few minutes in the ungreased skillet on medium heat, stirring frequently just until nuts are lightly browned. Remove nuts from skillet and continue recipe as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 2-1/2 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.