Tomato wedges, sliced radishes and chopped fresh parsley add welcome color to this hearty Chicken & Cauliflower Salad for a Crowd.
What You Need
Original recipe yields 14 servings
3 cups cauliflower florets
1 pkg. (5 oz.) spring lettuce mix
1/2 lb. cooked chicken breast s, cut into thin strips
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 yellow pepper, cut into thin strips
1 tomato, cut into 8 wedges
6 radishes, sliced
1 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook cauliflower in saucepan of boiling water 6 min. or until tender; drain. Rinse with cold water until cooled; drain well. Place in large bowl.
Add all remaining ingredients except parsley; mix lightly.
Sprinkle with parsley.
Add 2 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese to the salad before sprinkling with the parsley.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1 cup 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.