Summer Tuscan Chicken Salad

Photo: Jennifer, A Touch of Garlic

Ingredients

1 pound boneless, skinless chicken breasts

Kraft Tuscan House Italian Dressing & Marinade

3 stalks celery, chopped

1 bunch red seedless grapes, halved

1 bunch fresh flat-leaf parsley, chopped

3/4 cup to 1 mayo

1/2 lemon, juiced

Salt and pepper to taste

Preparation

Wash chicken and pat try. Marinate with Kraft Tuscan House Italian Dressing & Marinade in a large glass dish in the refrigerator for 3-4 hours. You want to use just enough marinade to cover the chicken, about 1/4 to 1/2 bottle.

Preheat oven to 375 degrees. Remove chicken from marinade and place on a baking pan. Season generously with salt and pepper on both sides. Bake in oven until cooked, approximately 20-25 minutes depending on thickness of chicken and when juices run clear. Remove chicken from oven and let cool.

In a large bowl, combine chopped celery, halved grapes and chopped parsley.

Cut and shred chicken and add to bowl.

Add 3/4 cup of mayo (I use Hellmann's Canola Cholesterol-Free Mayo... it has 1/2 the fat of regular mayo but better flavor than low-fat or no-fat), 2 tablespoons Kraft Tuscan House Italian Dressing & Marinade, and juice from 1/2 lemon.

Stir well with fork until all ingredients are combined and chicken salad is dressed.

Taste chicken salad and add desired amount of salt and pepper, and additional mayo if needed.