Grilled Chicken and Portobello Mushroom Salad

• 32 each portobello mushrooms, stems removed, cleaned
• 16 each red onions, sliced, separated into rings
• 16 each red peppers, seeded, quartered
• 16 each zucchini, sliced
• 2-2/3 cups oil
• 6 gal. mixed salad greens, mesclun mix variety
• - boneless skinless chicken breasts, grilled, cut into strips
• 1-1/2 qt. KRAFT Creamy Caesar Dressing
• 2-2/3 cups KRAFT 100% Shredded Parmesan Cheese

1. Brush vegetables lightly with oil.
2. Place on preheated grill over medium-high heat.
3. Cook 3 to 4 minutes or until vegetables are crisp-tender and slightly charred, turning occasionally.
4. Cool.
5. Cut mushrooms and peppers into 1/4-inch-thick slices.
6. Cut onions into 2-inch chunks.
7. Toss with greens and chicken strips in large bowl.
8. For each serving: Place 3 cups of the greens mixture on salad plate.
9. Drizzle with 2 Tbsp.
10. dressing; sprinkle with 1 Tbsp.
11. Parmesan cheese.

portobello mushrooms, red onions, red peppers, zucchini, oil, mixed salad greens, chicken breasts, caesar dressing, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-portobello-mushroom-salad-97429.aspx (may not work)