Italian-Style Orzo and Grilled Chicken Salad

Italian-Style Orzo and Grilled Chicken Salad
Yield:
2-1/4 gal. (9 L) or 24 servings, 1-1/2 cups (375 mL) each

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts (3 oz. each) 3 lb. [1.6 kg] 18 each
Kraft Golden Italian Dressing, divided 2 lb. [1.3 kg] 5-1/4 cups [1.3 L]
baby bella mushrooms, sliced 1 lb. [600 g] 3 cups [750 mL]
olive oil 3 oz. [90 g] 6 Tbsp. [90 mL]
cooked orzo pasta 2 lb. [1 kg] 1-1/2 qt. [1.5 L]
grape tomatoes, halved 1 lb. [510 g] 3 cups [750 mL]
baby spinach leaves 11 oz. [340 g] 3 qt. [3 L]
canned small artichoke hearts, drained, halved 11 oz. [340 g] 2 cups [500 mL]
fresh green beans, blanched, cut into thirds 9 oz. [280 g] 2 cups [500 mL]
zucchini, small dice 9 oz. [280 g] 2 cups [500 mL]
frozen lima beans, cooked, drained 9 oz. [280 g] 1-1/2 cups [375 mL]
fresh basil, chiffonade 2-1/2 oz. [75 g] 2-1/4 cups [550 mL]
Kraft Shredded Parmesan 3 oz. [90 g] 3/4 cup [175 mL]
cracked black pepper - [5 g] 1-1/2 tsp. [7 mL]
boneless skinless chicken breasts (3 oz. each) 9 oz. [280 g] 3 each
Kraft Golden Italian Dressing, divided 7 oz. [205 g] 3/4 cup [205 mL]
baby bella mushrooms, sliced 3-1/2 oz. [105 g] 1/2 cup [125 mL]
olive oil - [15 g] 1 Tbsp. [15 mL]
cooked orzo pasta 5-3/4 oz. [173 g] 1 cup [250 mL]
grape tomatoes, halved 3 oz. [90 g] 1/2 cup [125 mL]
baby spinach leaves 1-3/4 oz. [53 g] 2 cups [500 mL]
canned small artichoke hearts, drained, halved 1-3/4 oz. [53 g] 1/3 cup [75 mL]
fresh green beans, blanched, cut into thirds 1-1/2 oz. [45 g] 1/3 cup [75 mL]
zucchini, small dice 1-1/2 oz. [45 g] 1/3 cup [75 mL]
frozen lima beans, cooked, drained 1-1/2 oz. [45 g] 1/4 cup [50 mL]
fresh basil, chiffonade - [5 g] 6 Tbsp. [90 mL]
Kraft Shredded Parmesan - [2 g] 2 Tbsp. [30 mL]
cracked black pepper - [1 g] 1/4 tsp. [1 mL]

Directions

Marinate chicken in 1-3/4 cups plus 2 Tbsp. (455 mL) of the dressing (or in 5 Tbsp. [75 mL] of the dressing for trial recipe) in shallow non-reactive container 1 to 2 hours. Remove chicken from marinade; discard marinade.

Grill chicken on medium-high heat 4 to 5 min. on each side or until cooked through (165ºF). Remove from grill. Brush evenly with 6 Tbsp. (90 mL) of the dressing (or with 1 Tbsp. [15 mL] of the dressing for trial recipe). Cool. Cover and refrigerate until ready to use.

Meanwhile, saute mushrooms in hot oil on medium-high heat 3 to 4 min. or until tender. Stir in 1/4 cup (50 mL) of the remaining dressing (or 1 Tbsp. [15 mL] of the remaining dressing for trial recipe); saute an additional minute. Place in large bowl. Add all remaining ingredients except cheese, pepper and remaining 3 cups (750 mL) dressing (or remaining 1/2 cup [125 mL] dressing for trial recipe); cover. Refrigerate until ready to use.

For each serving: Toss 1 cup (250 mL) of the pasta mixture with 2 Tbsp. (30 mL) of the remaining dressing; place on serving plate. Slice 2 oz. (60 g) of the chicken; fan out over pasta mixture. Sprinkle with 1-1/2 tsp. (7 mL) of the cheese. Season with a dash of black pepper.

Kraft Kitchens Tips

Special Extra
Add 2 Tbsp. (30 mL) grated lemon peel (or 1 tsp. [5 mL] lemon peel for trial recipe) to the pasta mixture.

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