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Grilled Chicken Salads

Prep Time:
15 min

Total Time:
30 min

Makes:
4

Take 4 small boneless skinless chicken breasts (1 lb.) and 8 cups torn salad greens and mix & match your recipe from these options...

Kraft Dressing options	salad fixing choices	topping possibilities
Creamy Caesar	1/4 cup sliced red onion; 1/4 cup Kraft 100% Parmesan Grated Cheese	1/4 cup Oscar Mayer Real Bacon Bits; 2 Tbsp. Bull's-Eye Chicken and Rib Renegade Barbecue Sauce
Rancher's Choice	1 cup frozen corn, thawed; 1 cup black beans, rinsed, drained; 1 cup Kraft Tex Mex Shredded Cheese	1 cup tortilla chips, crushed; 1/2 cup salsa
Signature Greek with Feta and Oregano Dressing	1/4 cup pitted ripe olives; 1/2 of an English cucumber, sliced	1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
Signature Raspberry Vinaigrette	2 peeled fresh peaches, sliced; 2 green onions, chopped	1/4 cup toasted pecans

Then follow our 3 simple steps:

PREHEAT barbecue to medium-high heat. Marinate chicken in 1/4 cup Kraft Dressing 10 min. Discard marinade. Grill chicken 6 to 8 min. on each side or until cooked through (170°F). Diagonally cut chicken into thin slices.

DIVIDE greens among four plates. Top with chicken; sprinkle with salad fixings and toppings.

DRIZZLE each salad with an additional 1 Tbsp. Kraft Dressing.

Kraft Kitchens Tips

Make it Easy

For new and different flavours, try out various salad greens like baby spinach or spring mix.

Jazz It Up

Add Bull's-Eye Barbecue Sauce, Dijon mustard or soy sauce to the dressing to strengthen the flavour of the marinade.

K:46201v6ec:88679

(5)

Rated

by mruth on 6/21/2006
" I made this grilled chicken salad for dinner last evening with left over chicken ... it was a big hit with my friends, who were tired and hungry after work. five"

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