Tuscan Salad with Farro and Kale

• 24 each boneless skinless chicken breasts (4 oz.)
• 4 tsp. salt
• 2 tsp. black pepper
• 1-1/2 gal. kale, cut into 1-inch pieces
• 3 qt. cooked farro, chilled
• 1 qt. arugula, torn
• 1 qt. Granny Smith apples, diced
• 96 each ciliegine fresh mozzarella balls
• 2 cups smoked mozzarella cheese, diced
• 2 cups red onions, diced
• 3 cups PURE KRAFT Creamy Balsamic Dressing
• 2 cups cooked OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, crumbled

1. Season chicken with salt and pepper.
2. Grill on medium heat until done (165 degrees F).
3. Refrigerate until ready to use.
4. Combine kale, farro, arugula, apples, cheeses and onions.
5. Toss with dressing.
6. Spoon 2 cups salad mixture onto serving plate.
7. Top with 1 diced chicken breast and 4 tsp.
8. bacon.

chicken breasts, salt, black pepper, kale, arugula, apples, mozzarella balls, mozzarella cheese, red onions, bacon

Taken from www.kraftrecipes.com/recipes/tuscan-salad-farro-kale-171347.aspx (may not work)