For a tasty twist, here’s a restaurant-style salad you can whip up at home.
4 small boneless skinless chicken breast halved
1 pouch Shake ‘N’ Bake extra Crispy Seasoned Coating Mix
1/4 cup Kraft 100% Grated Parmesan Cheese
6 cups torn mixed red and green leaf lettuce
1 cup tomato wedges (about 1 medium)
4 slices bacon, cooked crisp, crumbled
1/4 cup Kraft Ranch Dressing
1/2 cup Kraft Natural Three cheese crumbles
Preheat the oven to 400*F.
Coat chicken with coating as per pkg directions, add 1/4 cup Parmesan cheese and mix. Place in shallow baking pan, lined with nonstick foil.
Bake 20 minutes or until cooked through. Let stand 5 minutes. Cut into slices
Toss lettuce with tomatoes, bacon and dressing. Spoon evenly onto 4 plates sprinkle with cheese. Top with chicken