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Italian Chopped Salad

This is a meal in itself for one of those hot summer evenings. Be sure to cook the chicken early in the morning or late at night so there's no cooking during the heat of the day.



  • 6 cups torn romaine lettuce
  • 1-1/2 cups chopped cooked boneless skinless chicken breasts
  • 1 cup cooked small pasta, such as fusilli or rotini
  • 1 cup cauliflower florets
  • 2 cups chopped tomatoes (about 2 large)
  • 1 cup chopped green peppers (about 1 large)
  • 1/2 cup Kraft natural Italian Style Cheese Crumbles
  • 1/2 cup Kraft Zesty Italian dressing
  • 1/4 Kraft 100% Grated Parmesan cheese


Place 1-1/2 cups of the romaine in each of 4 salad bowls. Combine chicken, pasta, cauliflower, tomatoes, peppers, and cheese crumbles in a large bowl. Add dressing; toss lightly. Spoon evenly over the romaine lettuce. Sprinkle with Parmesan cheese. Makes 4 servings, 3 cups each.

Note: This salad keeps well in the fridge and is a perfect next-day lunchtime dish. No reheating required.

Recipe obtained from Food and Family.

By Connie from Oden, Arkansas

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