Juicy pear bits and dried cranberries lend their sweet and tart appeal to this easy chicken-and-spinach salad tossed with dressing and toasted walnuts.
What You Need
Original recipe yields 8 servings
1 pkg. (9 oz.) baby spinach leaves
2 cups chopped cooked chicken breast s
2 small pear s, coarsely chopped
1/4 cup dried cranberries
1/4 cup coarsely chopped PLANTERS Walnuts, toasted
3/4 cup KRAFT Lite House Italian Dressing
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Let's Make It
Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
How to Toast Nuts
Spread nuts into single layer in shallow pan. Bake in 350ºF oven 8 to 10 min. or until lightly toasted, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1-1/2 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.