Give this chopped zucchini salad with grilled chicken an Asian twist. Traditional vegetables and the kick of ginger make this zucchini salad a favorite.
What You Need
Original recipe yields 8 servings
1/2 tsp. garlic powder
1/4 tsp. ground ginger
4 boneless skinless chicken thigh s (1 lb.)
1 cup KRAFT Asian Toasted Sesame Dressing, divided
2 heads endive, thinly sliced
1 small head radicchio, chopped
1 small head escarole, chopped
2 zucchini, finely chopped
2 small peeled carrot s, finely chopped
1 each red and yellow pepper, finely chopped
1/4 cup chopped PLANTERS Cashew Halves with Pieces
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Let's Make It
Heat grill to medium heat.
Combine garlic powder and ginger; rub onto chicken.
Reserve 3/4 cup dressing for later use. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing occasionally with remaining dressing for the last 5 min. Cool slightly.
Cut chicken into bite-size pieces; toss with salad greens and vegetables in large bowl. Add reserved dressing; mix lightly. Sprinkle with nuts.
Omit garlic powder, ginger and the 1/4 cup dressing used to cook the chicken thighs. Prepare recipe as directed, substituting 2 cups chopped leftover cooked chicken for the cut-up cooked chicken thighs.
Use Your Stove Top
Omit 2 Tbsp. of the dressing. Cook chicken in 2 Tbsp. dressing in nonstick skillet on medium heat 6 to 8 min. on each side or until done (165°F). Cut chicken into bite-size pieces; toss with salad greens, vegetables and 3/4 cup dressing as directed. Sprinkle with nuts.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 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.