Grilled Chicken-And-Artichoke Salad

• 1 1/2 pounds skinned and boned chicken breasts
• 1/2 cup light Italian salad dressing
• 2 tablespoons sesame seeds
• 1 (14-oz.) can artichoke hearts, drained and quartered
• 1/3 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 2 tablespoons sesame oil
• 1/2 teaspoon salt

1. Place chicken and dressing in a zip-top plastic freezer bag; seal and chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade.
2. Grill chicken, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 5 to 7 minutes each side or until done. Remove from grill, and let stand 15 minutes; coarsely chop.
3. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 minutes or until toasted.
4. Stir together grilled chicken, sesame seeds, artichoke hearts, and remaining ingredients in a large bowl just until blended.

chicken breasts, light italian salad dressing, sesame seeds, hearts, mayonnaise, fresh basil, sesame oil, salt

Taken from www.myrecipes.com/recipe/grilled-chicken-and-artichoke-salad (may not work)