5-Minute Catalina Crunch Salad ( Makes 4 servings, 3 ½ cups each.) 10 cups torn romaine lettuce 3 cups sliced cooked chicken breast 2 cups fresh sugar snap peas, cut crosswise in half 1 large tomato, cut into wedges 1 medium green, yellow or red pepper, cut into strips ¼ cup Kraft Catalina Dressing 1/3 cup sunflower kernels Toss lettuce, chicken, snap peas, tomatoes and peppers in a large bowl. Drizzle with dressing just before serving; toss lightly. Sprinkle with sunflower kernels. |
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5-Minute Catalina Crunch Salad |