Lettuce burnout? Check out our tasty blueberry-balsamic spin on grilled chicken salad. Buh-bye, boring. Hello, fabulous.
What You Need
Original recipe yields 4 servings
3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 red pepper, cut into thin strips, then cut crosswise in half
1 cup fresh blueberries
1/3 cup thin small red onion slices, separated into rings
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup pine nuts, toasted
1/4 cup sliced fresh basil
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Let's Make It
Heat grill to medium-high heat.
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.
Prepare using KRAFT Lite Raspberry Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 4g
* 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.