The key to this glorious chopped salad is the chicken, which is marinated in lime vinaigrette dressing and then grilled to tender, juicy perfection.
What You Need
Original recipe yields 6 servings
2/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
6 small boneless skinless chicken breast s (1-1/2 lb.)
1 pkg. (10 oz.) torn romaine lettuce
1/2 cup frozen corn, thawed
1 can (15.5 oz.) black beans, rinsed
1 avocado, chopped
1 large tomato, chopped
1/2 cup slivered red onion s
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly 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).
Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.
Slice chicken; place over salad. Top with cheese.
Chicken can be marinated up to 24 hours before grilling as directed.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/2 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.