Summer Tuscan Chicken Salad
By: Jennifer, Singl...
Published: Tuesday, June 8, 2010 - 11:43am

Ingredients




1 pound boneless, skinless chicken breasts
Kraft Tuscan House Italian Dressing & Marinade
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.

About


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