Summer Tuscan Chicken Salad

Ingredients

3 stalks celery, chopped
1 bunch red seedless grapes, halved
1 bunch fresh flat-leaf parsley, chopped
3/4 cup to 1 mayo
1/2 lemon, juiced
Salt and pepper to taste

Preparation

1
Wash chicken and pat try. Marinate with Kraft Tuscan House Italian Dressing & Marinade in a large glass dish in the refrigerator for 3-4 hours. You want to use just enough marinade to cover the chicken, about 1/4 to 1/2 bottle.
2
Preheat oven to 375 degrees. Remove chicken from marinade and place on a baking pan. Season generously with salt and pepper on both sides. Bake in oven until cooked, approximately 20-25 minutes depending on thickness of chicken and when juices run clear. Remove chicken from oven and let cool.
3
In a large bowl, combine chopped celery, halved grapes and chopped parsley.
4
Cut and shred chicken and add to bowl.
5
Add 3/4 cup of mayo (I use Hellmann's Canola Cholesterol-Free Mayo... it has 1/2 the fat of regular mayo but better flavor than low-fat or no-fat), 2 tablespoons Kraft Tuscan House Italian Dressing & Marinade, and juice from 1/2 lemon.
6
Stir well with fork until all ingredients are combined and chicken salad is dressed.
7
Taste chicken salad and add desired amount of salt and pepper, and additional mayo if needed.

Tools

 



About

If you're looking for super simple, pick up a pre-cooked rotisserie chicken from the grocery store or use leftovers!

Yield:

4.0 servings

Added:

Tuesday, June 8, 2010 - 11:43am

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