Toasted nuts top off this top-notch salad that entertains taste buds no matter the time of year. Try our Coleslaw Chicken Salad with Pecans today!
What You Need
Original recipe yields 6 servings
6 cups loosely packed torn romaine lettuce
4 cups coleslaw blend (cabbage slaw mix)
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, coarsely chopped
2 cups halved seedless green grape s
1/2 cup PLANTERS Pecan Halves, toasted
2 green onion s, finely chopped
3/4 cup KRAFT Creamy Poppyseed Dressing
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Let's Make It
Combine all ingredients except dressing in large bowl.
Add dressing just before serving; toss to coat.
How to Toast Nuts
Toasting nuts not only gives them a pleasing golden color, but also intensifies their flavor and adds crunch. To toast the nuts, spread them into single layer in shallow pan. Bake at 350°F for 8 to 10 min. or until lightly browned, stirring occasionally.
Wrap this yummy salad up in 6-inch flour tortillas and take it on the go.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* 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.