Market-Fresh Salad
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.
Servings
4
servings
Ingredients
- 1 pound 4 small boneless skinless chicken breasts
- 1/2 cup cup kraft lite catalina dressing, divided
- 5 cup 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
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.