Get your greens without skimping on flavor, thanks to our Balsamic Strawberry Salad with Grilled Chicken.
What You Need
Original recipe yields 4 servings
3/4 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing, divided
1 Tbsp. fresh lemon juice
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1 lb. mixed boneless skinless chicken breasts and thighs
2 cups small strawberries, hulled
2 pkg. (5 oz. each) torn mixed Italian greens
4 tsp. KRAFT 100% Grated Parmesan and Romano Cheese
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Let's Make It
Mix 1/2 cup dressing, lemon juice, garlic powder and crushed pepper until blended. Pour 1/3 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 2 hours to marinate. Meanwhile, thread strawberries onto 4 skewers.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side. Add strawberry skewers to grill. Brush chicken and strawberries with remaining dressing mixture. Grill 2 to 3 min. or until chicken is done (165°F), turning strawberry skewers after 1-1/2 min.
Place Italian greens on 4 dinner plates; top with chicken and strawberry skewers. Drizzle with remaining dressing; sprinkle with cheese.
Sprinkle salads evenly with 2 Tbsp. chopped fresh basil before serving.
Drizzle grilled chicken lightly with balsamic vinegar glaze before serving.
Substitute 1 fresh pineapple, cut into chunks, for the strawberries.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 12g
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.