Market-Fresh Salad

Market-Fresh Salad
Staff Writer
Market-Fresh Salad

Here's one of the yummier ways we know of to enjoy grilled chicken breasts: Serve them on a salad made with market-fresh veggies and crumbled feta.

4
Servings
282
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  4 small boneless skinless chicken breasts
  • 1/2  Cup  cup KRAFT Lite CATALINA Dressing, divided
  • 5  Cups  torn romaine lettuce
  • carrot, peeled lengthwise into ribbons
  • avocado, sliced
  • 1  Cup  chopped cucumbers
  • 1/2  Cup  ATHENOS Crumbled Reduced Fat Feta Cheese

Directions

Heat a  grill to medium-high heat.

Brush chicken with 2 tablespoons dressing. Grill 5 to 6 on each side or until done (165ºF).

Toss lettuce with carrots, avocados, and cucumbers in large bowl. Add remaining dressing; mix lightly. Place on 4 plates.

Cut chicken into thin slices; place on salads. Top with cheese.

Nutritional Facts

Total Fat
7g
10%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
127mg
42%
Carbohydrate, by difference
17g
13%
Protein
42g
91%
Vitamin A, RAE
1196µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
31mg
41%
Vitamin K (phylloquinone)
258µg
100%
Calcium, Ca
233mg
23%
Choline, total
166mg
39%
Fiber, total dietary
6g
24%
Folate, total
346µg
87%
Iron, Fe
3mg
17%
Magnesium, Mg
84mg
26%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
613mg
88%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
544mg
36%
Water
395g
15%
Zinc, Zn
2mg
25%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.