There are plain-Jane chicken salads, and then there's this chicken salad—with sliced beets, crumbled blue cheese and toasted pecans. Yum!
What You Need
Original recipe yields 4 servings
4 cups loosely packed torn romaine lettuce
4 cups loosely packed baby spinach leaves
2-1/2 cups cut-up grilled boneless skinless chicken breast s
1 can (15 oz.) sliced beet s, drained
1/4 cup red onion slices, separated into rings
1/4 cup ATHENOS Crumbled Blue Cheese
1/4 cup PLANTERS Pecan Halves, toasted
1/2 cup prepared GOOD SEASONS Italian Dressing Mix (prepared with less oil)
Add To Shopping List
Let's Make It
Toss lettuce and spinach with chicken, beets and onions in large bowl.
Sprinkle with cheese and nuts.
Add dressing just before serving; mix lightly.
This delicious main-dish salad provides more than 1 cup of the recommended 2-1/2 cups of vegetables per day.
Prepare using 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast.
How to Toast the Nuts
Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To easily toast nuts, spread them into single layer on bottom of shallow pan. Bake in 350°F oven 8 to 10 min. or until lightly toasted, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 2-1/2 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.