Summer Tuscan Chicken Salad

• 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 mayo to 1
• 1/2 lemon juiced
• salt
• pepper

1. 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.
2. 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.
3. In a large bowl, combine chopped celery, halved grapes and chopped parsley.
4. Cut and shred chicken and add to bowl.
5. 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.
6. Stir well with fork until all ingredients are combined and chicken salad is dressed.
7. Taste chicken salad and add desired amount of salt and pepper, and additional mayo if needed.

chicken breasts, italian dressing, marinade, celery, flat leaf parsley, mayo, lemon juiced, salt, pepper

Taken from www.yummly.com/recipe/Summer-Tuscan-Chicken-Salad-1673474 (may not work)