Follow these steps for perfect results
Italian bread
grilled
Kraft roasted red pepper italian parmesan dressing
divided
boneless skinless chicken breasts
brushed with dressing
cherry tomatoes
halved
part-skimmed mozzarella cheese
shredded
fresh basil
chopped
baby spinach leaves
lightly packed
red onion
thinly sliced
Preheat grill to medium-high heat.
Brush chicken with 1 tablespoon of the roasted red pepper Italian parmesan dressing.
Grill chicken for 5 minutes on each side, or until cooked through to an internal temperature of 170F.
While chicken is grilling, grill bread slices for 1 minute, flipping after 30 seconds, or until lightly toasted on both sides.
In a separate bowl, mix halved cherry tomatoes, shredded part-skimmed mozzarella cheese, and chopped fresh basil.
Toss baby spinach leaves and thinly sliced red onion with the remaining 1 tablespoon of dressing.
Spoon the dressed spinach and onion mixture onto a serving plate.
Top the spinach mixture with the cooked chicken and the tomato mixture.
Serve immediately with the grilled bread.
Expert advice for the best results
Marinate chicken in dressing for at least 30 minutes for extra flavor.
Add other vegetables like bell peppers or zucchini to the grill.
Use a variety of fresh herbs for a more complex flavor profile.
Everything you need to know before you start
10 minutes
Dressing and tomato mixture can be prepared ahead of time.
Arrange salad artfully on a plate, drizzling extra dressing over the top.
Serve with a side of fruit
Pair with a light white wine
Complements the fresh flavors
Discover the story behind this recipe
Highlights fresh, seasonal ingredients typical of the Mediterranean diet.
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