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Roasted Red Pepper Chicken And Avocado Salad

  • Prep Time: 20 Minutes (Total Time: 20 Minutes)
  • Serving Size: 4
  • 1 Medium Ripe Avocado, Peeled, Pitted And Sliced
  • 1 tsp. Lemon Juice
  • 1 bag (10 oz.) Torn Romaine Lettuce
  • 2 cups Shredded Cooked Chicken
  • 1 Medium Tomatoes, Cut Into Wedges
  • 1 Small Cucumber, Sliced
  • 1/4 Medium Vidalia Or Walla Walla Onion, Chopped
  • 1/2 cup KRAFT Roasted Red Pepper Italian With Parmesan Dressing
  • 1/2 cup Croutons
  • TOSS avocados with lemon juice in large salad bowl. Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly. ADD dressing; toss to coat. SPRINKLE with croutons. Serve immediately.


    Great Substitute Substitute 2 pkg. (6 oz. each) OSCAR MAYER Grilled Chicken Breast Strips or 2 cups chopped cooked turkey for the shredded cooked chicken.

    Make it Easy Purchase a rotisserie chicken from the deli counter at your supermarket. Shred enough of the chicken to measure 2 cups. Cover and refrigerate any remaining chicken for another use. RECIPE COURTESY OF KRAFT FOODS