Grilled Mediterranean Chicken Salad

• 2 small boneless skinless chicken breasts (1/2 lb./225 g)
• 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing, divided
• 2 slices Italian bread (3/4 inch thick)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
• 2 Tbsp. chopped fresh basil
• 4 cups loosely packed baby spinach leaves
• 1/4 cup thinly sliced red onions

1. Heat barbecue to medium-high heat.
2. Brush chicken with 1 Tbsp.
3. dressing.
4. Grill 6 to 8 min.
5. on each side or until done (170F).
6. Meanwhile, grill bread slices 30 sec.
7. on each side or until lightly toasted on both sides.
8. Combine tomatoes, cheese and basil.
9. Toss spinach with onions and remaining dressing; spoon onto serving plates.
10. Top with chicken and tomato mixture.
11. Serve with bread.

chicken breasts, red pepper, italian bread, cherry tomatoes, mozzarella cheese, fresh basil, baby spinach leaves, red onions

Taken from www.kraftrecipes.com/recipes/grilled-mediterranean-chicken-salad-92210.aspx (may not work)