Warm Chicken and Cranberry Salad

• 1 cup KRAFT Balsamic Vinaigrette Dressing, divided
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 pkg. (10 oz.) salad greens
• 1 cup dried cranberries, raisins or cherries
• 1/4 cup sliced almonds, toasted

1. Heat 1/4 cup of the dressing in skillet on medium-high heat.
2. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
3. Toss chicken, greens, cranberries and almonds.
4. Spoon onto serving platter.
5. Drizzle with remaining 3/4 cup dressing.
6. Try serving with baguette slices or a whole wheat roll.
7. Tip!
8. Leftover turkey?
9. Turkey and Cranberry Salad: Toss cooked turkey, greens, cranberries and almonds with 3/4 cup dressing.
10. Variation: Substitute KRAFT Ranch or Caesar Dressing for Vinaigrette Dressing.

dressing, boneless skinless chicken breasts, salad greens, cranberries, almonds

Taken from www.kraftrecipes.com/recipes/warm-chicken-cranberry-salad-50532.aspx (may not work)