Tuesday, March 29, 2011

Grilled Chicken and Parmesan Salad

What You Need

1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup  FILIPPO BERIO Extra Virgin Olive Oil
1/4 cup white vinegar
3 Tbsp.  water
1 lb. boneless skinless chicken breasts
1 bag  (10 oz.) mixed salad greens
1 cup cherry tomatoes, cut in half
1   yellow squash, chopped
1/4 cup shaved Parmesan cheese

Make It

PREPARE dressing mix with oil, vinegar and water as directed on package. Pour 1/2 cup of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, refrigerate remaining dressing for later use.
PREHEAT grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 5 min. on each side or until cooked through (165°F). Slice chicken.
TOSS greens with tomatoes and squash; place on serving platter. Top with chicken and cheese; drizzle with remaining dressing.
FILIPPO BERIO is a registered trademark of SALOV North America Corp.

Kraft Kitchens Tips

Food Facts
This main-dish salad provides 2 cups of the recommended 2-1/2 cups of vegetables per day.
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