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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.

Deliver Ingredients


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


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.

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.