Classic Italian Chicken Salad
Contributed by: NAPSA
Refreshing And Flavorful Options For Hot Summer Nights
(NAPSA) - When the mercury starts to climb, so does your interest in keeping cool. Salads are a wonderfully nutritious way to accomplish this, as they can be prepared without turning on the stove, and served cold to refresh friends and family on a hazy day.
In addition to fresh vegetables and flavorful ingredients, a key component of any successful salad is the dressing. One bottled dressing that's receiving high praise is Kraft Zesty Italian, which has been improved with more herbs and spices. Among consumers who like Italian dressing, it was preferred over the other leading brand.
The dressing can serve as a terrific topper for both of these splendid salads. The Grilled Steak & Parmesan Salad uses Kraft Zesty Italian as a marinade, infusing the steak with a rich, succulent flavor. The Classic Italian Chicken Salad contains nine grams of carbohydrates, making it a terrific option if you or your dinner guests are counting carbs. Remember, if you're counting carbs, count calories too.
Classic Italian Chicken Salad
- 1 bag (10 oz.) mixed salad greens (about 8 cups)
- 1 package (6 oz.) Louis Rich Grilled Chicken Breast Strips
- 2 medium tomatoes, chopped
- 1/2 cup thin red onion slices
- 1/2 cup Kraft Zesty Italian Dressing
- 1/4 cup Kraft 100% Grated Parmesan Cheese
Toss salad greens with chicken breast strips, tomatoes and onions in large salad bowl.
Add dressing; mix lightly. Top with parmesan cheese. Serve immediately.
Prep Time: 15 minutes - Total Time: 15 minutes
Makes 4 Servings
Per Serving: Calories 200, Total fat 12g, Saturated fat 3g, Sodium 1070mg, Carbohydrate 9g, Dietary fiber 3g, Protein 14g.
Grilled Steak & Parmesan Salad
- 1 boneless beef sirloin steak (1 lb.), 1/2 inch thick
- 1 cup Kraft Zesty Italian Dressing, divided
- 1 bag (10 oz.) mixed salad greens (about 8 cups)
- 2 medium tomatoes, cut into wedges
- 1 medium yellow summer squash or zucchini, chopped
- 1/4 cup Kraft 100% Grated Parmesan Cheese
Place steak and 1/2 cup of the dressing in resealable plastic bag; seal bag. Refrigerate 30 minutes to marinate. Remove steak from marinade; discard marinade.
Grill or broil steak 5 to 10 minutes on each side or until cooked through. Cut steak across the grain into thin slices.
Toss greens with tomatoes, squash and remaining 1/2 cup dressing. Place on serving platter. Top with steak slices; sprinkle with cheese.
Prep Time: 10 minutes - Total Time: 1 hour
Makes 4 Servings
Per Serving: Calories 300, Total fat 17g, Saturated fat 4.5g, Sodium 550mg, Carbohydrate 11g, Dietary fiber 3g, Protein 25g.
