Chicken breasts and colorful peppers are brushed with CATALINA Dressing and then grilled to perfection to make this hearty green salad.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Fat Free CATALINA Dressing, divided
1/2 tsp. dried rosemary leaves
4 small boneless skinless chicken breasts (1 lb.)
1 each red, yellow and green pepper, quartered
2 navel orange s, sectioned
1 pkg. (10 oz.) torn salad greens
1 Tbsp. sesame seed, toasted
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Let's Make It
Heat grill to medium heat.
Mix 2 Tbsp. dressing and rosemary until blended. Grill chicken 8 min. Brush lightly with dressing mixture; turn. Add peppers; grill 5 to 8 min. or until chicken is done (165ºF) and peppers are tender, brushing chicken and vegetables occasionally with remaining dressing mixture.
Slice chicken; cut peppers into thin strips and oranges in half. Toss salad greens with chicken, peppers, oranges, sesame seed and remaining dressing.
Prepare using your favorite KRAFT Fat Free Dressing.
How to Section Citrus Fruit
Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
Sectioning fresh oranges can be time-consuming. If you're in a hurry, substitute drained canned mandarin orange segments.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 5g
* 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.