Friday, June 22, 2007

Recipe Rating: Prep Time: 10 minTotal Time: 10 minMakes: 4 servings, 3 cups eachNutrition InformationKraft Kitchens TipsRatings and commentsYou may also enjoy
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6 cups torn romaine lettuce
1-1/2 cups chopped cooked boneless skinless chicken breasts
1 cup cooked small pasta, such as fusilli or rotini
1 cup cauliflower florets
2 large tomatoes, chopped (about 2 cups)
1 large green pepper, chopped (about 1 cup)
1/2 cup KRAFT Natural Italian* Cheese Crumbles
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PLACE 1-1/2 cups of the romaine in each of four salad bowls.
COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
SPRINKLE with Parmesan cheese.

Special Extra This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.Substitute Prepare as directed, substituting 1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.SubstituteJazz It UpSubstitute
Hi Girls - heres the pasta chicken salad I made for our girls weekend. You can improvise on what you put in...I added brocolli instead of cauliflower, my mom made it and added some onions. I also added chunks of cheese which my family loved last time I made it. Its a very easy and tasty salad for the summer months.
Enjoy =)

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