A restaurant-style main-dish salad that is deliciously simple
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 navel oranges, divided
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 Tbsp. honey
1 lb. (450 g) boneless skinless chicken breasts
1 heart of romaine lettuce, cut crosswise into thin slices (8 cups)
1 small red onion, thinly sliced
4 slices bacon, cooked, crumbled
Add To Shopping List
How do I make it ?
Grate zest from 1 orange; place in large resealable plastic bag. Add 2 Tbsp. dressing, honey and chicken; seal bag. Turn to evenly coat chicken. Refrigerate 30 min. to marinate.
Heat broiler. Broil chicken 5 min. on each side or until done (170ºF). Transfer to cutting board; cover with foil. Let stand 5 min. Meanwhile, peel and slice oranges.
Slice chicken. Cover platter with lettuce; top with oranges, chicken, onions and bacon. Drizzle with remaining dressing.
Kraft Kitchen Tips!
Prepare using Kraft Extra Virgin Olive Oil Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
Cholesterol 75 mg
Sodium 370 mg
Carbohydrate 12 g
Fibre 2 g
Sugars 8 g
Protein 29 g
4 servings, 1/4 recipe (306 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.