Sweet Orange & Grilled Chicken Salad

Sweet Orange & Grilled Chicken Salad
48 servings, about 2 cups each


Ingredients Weights Measures
boneless skinless chicken breasts 10 lb. 32 each
green peppers, quartered 3 lb. + 8 oz. 8 each
red peppers, quartered 3 lb. 8 each
yellow peppers, quartered 3 lb. + 8 oz. 8 each
KRAFT FREE Ranch Dressing, divided 4 lb. 2 qt.
torn mixed salad greens 5 lb. 6 gal.
oranges, peeled, sectioned 5 lb. + 4 oz. 3 qt.
sesame seed, toasted - 1/2 cup


BRUSH chicken and peppers with half of the dressing. Place on greased grill over medium heat.

GRILL 5 minutes on each side or until chicken is cooked through. Cut chicken diagonally into strips; cut peppers into thin strips. Place grilled peppers, salad greens and oranges in large bowl. Add remaining dressing; toss lightly.

FOR each serving: Place 2 cups of the lettuce mixture on serving plate; top with 2 oz. of the chicken strips. Sprinkle with 1/2 tsp. sesame seed.

Kraft Kitchens Tips

Substitute 6 lb. cooked chicken strips (or 3/4 lb. for trial recipe) for the cooked fresh chicken breasts.
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Nutritional Information

Nutrition Information

Total fat
 4 g
Saturated fat
 1 g
 55 mg
 480 mg
 24 g
Dietary fiber
 5 g
 16 g
 23 g
Vitamin A
 80 %DV
Vitamin C
 290 %DV
 6 %DV
 10 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Diet Exchange
1 Carbohydrate + 1 Vegetable + 3 Meat (VL)

Nutrition Bonus
This low-fat, low calorie salad is a complete meal. As a bonus, the yellow pepper is rich in vitamin C and the red pepper provides vitamin A.