Grilled Chicken-Spinach Salad

• 1/2 cup KRAFT Creamy Poppyseed Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 6 cups tightly packed baby spinach leaves
• 1 papaya, chopped
• 1/4 cup thinly sliced red onions
• 2 Tbsp. chopped PLANTERS Walnuts, toasted

1. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
2. Refrigerate 15 min.
3. to marinate.
4. Heat grill to medium-high.
5. Remove chicken from marinade; discard marinade.
6. Grill chicken 5 to 7 min.
7. on each side or until done (165F).
8. Cut chicken into strips.
9. Toss spinach with papayas and onions in large bowl; top with chicken.
10. Add remaining dressing; toss to coat.
11. Sprinkle with nuts.

dressing, chicken breasts, tightly packed baby spinach leaves, papaya, red onions, walnuts

Taken from www.kraftrecipes.com/recipes/grilled-chicken-spinach-salad-162690.aspx (may not work)