Zesty Chicken and Avocado Salad

• 1 Tbsp. oil
• 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 1/2 lb. boneless skinless chicken breasts, cut into thin strips
• 1 clove garlic, minced
• 4 cups loosely packed torn mixed salad greens
• 1 cup rinsed canned reduced-sodium kidney beans
• 1/2 cup chopped avocados
• 1 plum tomato, seeded, chopped

1. Heat oil and 1 Tbsp.
2. dressing in medium skillet on medium-high heat.
3. Add chicken; cook and stir 4 to 5 min.
4. or until done, adding garlic for the last minute.
5. Remove from skillet; cool.
6. Toss salad greens with beans, avocados and tomatoes; top with chicken.
7. Drizzle with remaining dressing.

oil, dressing, boneless skinless chicken breasts, clove garlic, kidney beans, avocados, tomato

Taken from www.kraftrecipes.com/recipes/zesty-chicken-avocado-salad-186578.aspx (may not work)