
Crunchy Autumn Chicken Salad
Indulge in a satisfying Crunchy Autumn Chicken Salad. A medley of mixed salad greens, walnuts, cranberries and other veggies add a lot of flavor to this recipe.
Calories
550 (1 serving)
Calories from Fat
250 (1 serving)
Total Fat
27g (1 serving)
Saturated Fat
3.5g (1 serving)
Polyunsaturated Fat
16g (1 serving)
Monounsaturated Fat
6g (1 serving)
Cholesterol
80mg (1 serving)
Sodium
540mg (1 serving)
Total Carbs
49g (1 serving)
Dietary Fiber
8g (1 serving)
Sugars
24g (1 serving)
Protein
32g (1 serving)
Calcium
8% (1 serving)
Iron
20% (1 serving)
Potassium
970mg (1 serving)
Vitamin C
45% (1 serving)
Vitamin A
90% (1 serving)
- 1 package Knorr® French Onion Recipe Mix
- 1/2 cup plain dry bread crumbs
- 4 boneless, skinless chicken breast halves (about 1 lb.)
- 1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 2 medium zucchini, sliced
- 8 cups mixed salad greens
- 1 cup grape tomatoes, halved
- 1 large Granny Smith apple, cored and thinly sliced
- 1/2 cup walnuts, lightly toasted
- 1/2 cup dried cranberries
Directions
Print1. Preheat oven to 425°.
2. Combine Knorr® French Onion recipe mix with bread crumbs in shallow bowl and set aside.
3. Coat chicken with Mayonnaise, then with bread crumb mixture. Arrange chicken on baking sheet, then arrange zucchini around chicken. Bake, turning zucchini once, until chicken is thoroughly cooked, about 20 minutes. Cool chicken slightly, then slice.
4. Arrange salad greens on serving platter. Top with chicken and zucchini, then remaining ingredients. Drizzle with your favorite dressing.