Cheddar-chicken crunch salad

Cheddar-chicken crunch salad. Broccoli and bacon bits add the crunch to this salad. Photo Courtesy/KRAFT CANADA

1/4 cup Ranch dressing

4 cups broccoli, cut into florets

2 cups chopped cooked chicken breasts

1 cup halved cherry tomatoes

1/2 cup thinly sliced red onions

1/2 cup of mozzerella and cheddar cheese mix

1/4 cup bacon bits

Mix dressings in large bowl. Add remaining ingredients except cheese and bacon bits; mix lightly.

Refrigerate for one hour. Top with cheese and bacon just before serving.

Layered cobb salad

6 cups chopped romaine lettuce

2 cups halved cherry tomatoes

3 cups chopped cooked chicken

1 large avocado, chopped

1 small red onion, chopped

1 cup Ranch dressing

1 cup cheddar cheese, shredded

3 tbsp bacon bits

Layer first five ingredients in bowl.

Spread dressing over top of salad to seal; top with cheese and bacon bits.

Refrigerate for one hour.

Salad can be stored in refrigerator up to 24 hours before serving.

Steak salad with corn and tomatoes

3 tbsp chopped cilantro, divided

2 tbsp lemon juice

1/2 cup Italian dressing, divided

1 (1/2 lb/225 g) beef flank steak

8 cups torn romaine lettuce

12 cherry tomatoes, cut in half

1/2 cup frozen corn, thawed

3/4 cup cheddar cheese, shredded

Mix 1 tbsp cilantro, lemon juice and 2 tbsp dressing; pour over steak in shallow dish. Turn steak to coat both sides. Refrigerate 30 minutes to marinate, turning steak after 15 minutes.

Heat barbecue to medium. Remove steak from marinade; discard marinade. Grill steak 10 minutes or until medium doneness, turning after five minutes. Remove from barbecue. Let stand five minutes. Cut across the grain into thin slices.

Cover platter with lettuce; top with meat, tomatoes, corn, cheese, remaining dressing and cilantro.

Special extra

Top salad with 1 cup croutons.

Substitute

Substitute lime juice for the lemon juice.

~ Recipes courtesy of Kraft Canada