Grilled Chicken and Portobello Mushroom Salad

Grilled Chicken and Portobello Mushroom Salad
Yield:
48 salads

Ingredients

Ingredients Weights Measures
portobello mushrooms, stems removed, cleaned 6 1/4 lb. [2.8 kg] 32 each
red onions, sliced, separated into rings 4 1/2 lb. [2 kg] 16 each
red peppers, seeded, quartered 3 1/2 lb. [1.7 kg] 16 each
zucchini, sliced 3 1/2 lb. [1.7 kg] 16 each
oil 1 1/2 lb. [750 g] 2 2/3 cups [675 mL]
mixed salad greens, mesclun mix variety 3 1/2 lb. [1.7 kg] 96 cups [24 L]
grilled chicken breasts, cut into strips 5 1/2 lb. [2.5 kg]
Kraft Golden Italian Dressing 1 1/2 lb. [750 g] 4 cups [1 L]
Kraft Shredded Parmesan 12 oz. [375 g] 2 2/3 cups [675 mL]
portobello mushrooms, stems removed, cleaned 12 oz. [375 g] 4 each
red onions, sliced, separated into rings 9 oz. [275 g] 2 each
red peppers, seeded, quartered 7 oz. [200 g] 2 each
zucchini, sliced 7 oz. [200 g] 2 each
oil 3 oz. [90 g] 1/3 cup [75 mL]
mixed salad greens, mesclun mix variety 7 oz. [200 g] 12 cups [3 L]
grilled chicken breasts, cut into strips 12 oz. [375 g]
Kraft Golden Italian Dressing 4 oz. [125 g] 1/2 cup [125 mL]
Kraft Shredded Parmesan 1 1/2 oz. [45 g] 1/3 cup [75 mL]

Directions

Brush vegetables lightly with oil. Place over medium-high heat. Grill 3 to 4 minutes or until crisp-tender and slightly charred, turning occasionally. Let cool.

Cut mushrooms and peppers into 1/4 inch thick slices. Cut onions into 2 inch pieces. Toss with greens and chicken strips in large bowl.

Divide mixture equally on to individual serving plates. Drizzle each salad with 1 1/2 Tbsp dressing and top with 1 Tbsp Parmesan cheese.

Kraft Kitchens Tips

Special Extra
Serve with grilled Italian or sourdough bread slices.
Fun Idea
Serve on baked individual pizza crusts and promote as salad pizzas! SERVING TIP: Slice pizza crust into wedges before topping with salad.

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