Here's an elegant Tuscan salad for two, made with grilled chicken and artichoke hearts over a bed of arugula and romaine lettuce.
What You Need
Original recipe yields 2 servings
1/2 cup KRAFT Tuscan House Italian Dressing
2 small boneless skinless chicken breasts (1/2 lb.)
2 cups each torn arugula and romaine lettuce
1 can (14 oz.) quartered artichoke hearts, drained
2 plum tomatoes, cut into wedges
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
4 fresh basil leaves, cut into thin strips
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* Made with quality cheeses crafted in the USA.
Let's Make It
Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cut into strips.
Combine arugula and romaine; place on platter. Top with artichokes, tomatoes, chicken, remaining dressing, cheese and basil.
Substitute 1-1/2 cups sliced cucumbers or blanched fresh green beans for the artichokes.
How to Cut Fresh Basil
Place basil leaves on top of each other on cutting board. Roll up leaves tightly, starting at one of the long sides. Cut diagonally into thin slices, then separate into strips.
Prepare with KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 6g
* 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.