Fire up the grill for Grilled Veggie Salad with Chicken. Cook the veggies and chicken in a kabob for best results in this grilled veggie salad.
What You Need
Original recipe yields 6 servings
2 large green pepper s, cut into 1-inch pieces
1/2 lb. button mushroom s
2 small yellow squash, cut into 1/2-inch-thick slices
1 large Vidalia onion, cut into 1/4-inch-thick wedges
1 cup cherry tomatoes
1 cup KRAFT Zesty Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
8 cups loosely packed torn mixed salad greens
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Let's Make It
Thread vegetables alternately onto 12 small skewers; place in shallow dish. Drizzle with 1/4 cup dressing. Thread chicken onto 6 separate skewers; place in separate shallow dish. Drizzle with 1/4 cup of the remaining dressing. Refrigerate all skewers 30 min. to marinate, turning occasionally.
Heat grill to medium heat. Remove kabobs from marinades; discard marinades. Reserve 1/4 cup of the remaining dressing. Grill chicken kabobs 6 min.; turn. Add vegetable kabobs to grill. Cook 5 to 6 min. or until chicken is done and vegetables are crisp-tender, brushing kabobs evenly with remaining dressing for the last minute.
Place salad greens on 6 plates; top each with 2 vegetable kabobs and 1 chicken kabob. Serve with reserved dressing.
Prepare using 1 pkg. (10 oz.) torn salad greens.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Prepare using any other variety of onion.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* 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.