You might think crispy and nutty about covers it for this chicken salad. But it's so much more than that. It's citrusy, cheesy and herb-licious, too.
What You Need
Original recipe yields 6 servings
1/2 cup finely chopped PLANTERS Dry Roasted Peanuts
3 Tbsp. seasoned dry bread crumbs
2 Tbsp. chopped fresh basil, divided
1/2 tsp. crushed red pepper, divided
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup prepared GOOD SEASONS Basil Vinaigrette Dressing Mix, divided
2 Tbsp. oil
8 cups loosely packed torn mixed baby greens
3 navel orange, peeled, sectioned
3 tomatoes, cut into wedges
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
Add To Shopping List
Let's Make It
Combine nuts, bread crumbs, 1 Tbsp. basil and 1/4 tsp. pepper in shallow dish. Brush both sides of chicken with 2 Tbsp. dressing. Dip in nut mixture, pressing firmly to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Cut into 1/2-inch-thick slices.
Meanwhile, combine greens, oranges, tomatoes and cheese in large bowl. Mix remaining dressing, remaining basil and remaining pepper until blended. Drizzle dressing mixture over salad in bowl; toss to coat. Top with chicken.
Prepare using PLANTERS COCKTAIL Peanuts.
Before peeling orange, reserve 1/2 tsp. zest and sprinkle it over salad just before serving.
Spoon salad onto large platter or individual bowls. Top with chicken.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
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.