Chickpeas and grilled chicken breast join some of the farmers' market's best veggies in this super-tasty chicken salad for three.
What You Need
Original recipe yields 3 servings
3-1/2 cups torn mixed salad greens (1/2 of 10-oz. bag)
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1-1/2 cups broccoli florets, blanched
1/2 cup canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup halved cherry tomatoes
1/4 cup sliced red onion s, halved
1/4 cup KRAFT Lite House Italian Dressing
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Toss greens with chicken, broccoli, chickpeas, tomatoes and onions in large salad bowl.
Add dressing; mix lightly.
Sprinkle with the Parmesan cheese.
How to Blanch Broccoli
Cook broccoli in small amount of boiling water 1 to 2 min. or until broccoli turns bright green. Drain. Immediately add broccoli to bowl of ice water; let stand until broccoli is completely cooled. Drain well before using.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
3 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.