Planning ahead yields great rewards! An hour-long marinade before grilling gives this chicken salad superior flavor.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1/4 cup A.1. Sweet Hickory Sauce
1 tsp. dried basil leaves
4 small boneless skinless chicken breasts (1 lb.)
6 cups tightly packed torn mixed salad greens
1 red pepper, cut into thin strips
1 cup sliced fresh mushrooms
1/4 lb. snow peas, halved, blanched
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Mix first 3 ingredients until blended. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat chicken. Refrigerate 1 hour to marinate. Reserve remaining dressing mixture for later use.
Heat grill to medium heat. Drain chicken; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). About 5 min. before chicken is done, cook remaining dressing mixture in saucepan on medium heat 5 min. or until heated through.
Cut chicken into thin slices. Toss salad greens with vegetables; place on 6 serving plates. Top with chicken. Drizzle with warm dressing; sprinkle with cheese.
Substitute 1 Tbsp. finely chopped fresh basil for the dried basil leaves.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* 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.