Sure, you could use your leftover chicken and veggies to make a sandwich. But with just a bit more effort—and some Parmesan—you could make this warm salad.
What You Need
Original recipe yields 1 serving
1-1/2 cups chopped grilled mixed fresh vegetables (eggplant, zucchini, red and yellow peppers)
1 grilled small boneless skinless chicken breast (4 oz.), chopped
2 Tbsp. KRAFT Lite House Italian Dressing
1 Tbsp. chopped fresh parsley
2 tsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Combine vegetables, chicken and dressing in medium microwaveable bowl.
Microwave on HIGH 30 sec. or until heated through.
Add parsley and cheese; mix lightly.
How to Grill Zucchini
Preheat greased grill to medium-high heat. Cut zucchini lengthwise into quarters. If zucchini is long, cut each quarter into shorter lengths. Brush with oil. Grill zucchini 5 to 10 minutes or until tender, turning occasionally with long-handled grill tongs.
How to Grill Bell Peppers
Preheat greased grill to medium-high heat. Cut peppers in half; remove and discard seeds and ribs. Cut peppers into chunks, if desired; brush with oil. Grill 5 to 10 min. or until crisp-tender, turning occasionally with long-handled grill tongs.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 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.