Here's how to serve up a terrific bistro-style salad. Cold pasta, grilled chicken strips and lots of ripe summer veggies serve four—deliciously.
What You Need
Original recipe yields 4 servings
2 cups cooked penne pasta, cooled
1 pkg. (6 oz.) baby spinach leaves
1 lb. boneless skinless chicken breast s, grilled, cut into strips
2 tomatoes, chopped
1 cup sliced halved cucumber s
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
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Let's Make It
Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
Add dressing; mix lightly.
Sprinkle with remaining cheese.
Garnish with pitted black olives and red onion rings just before serving.
Prepare as directed, using KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles and KRAFT Light Zesty Italian Dressing.
Prepare as directed, substituting 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the grilled fresh chicken.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 3-1/2 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.