Chicken Salad Tropicale

• 3 qt. KRAFT CATALINA Dressing
• 3 cups orange marmalade
• 2 Tbsp. ground ginger
• 48 each small boneless skinless chicken breasts
• 48 each kiwis, peeled, sliced
• 1-1/2 gal. Sliced peaches, frozen or canned
• 6 gal. Mixed baby greens

1. Mix dressing, marmalade and ginger until well blended.
2. Remove 2-1/4 qt.
3. of the dressing mixture (or 3/4 cup of the dressing mixture for trial recipe) to use for drizzling over the salad.
4. Place chicken on hot grill or rack of broiler pan.
5. Grill or broil 4 to 5 min.
6. on each side or until chicken is cooked through (165 degrees F), brushing occasionally with the remaining dressing mixture.
7. Discard any remaining dressing mixture used for brushing on the chicken.
8. Cut chicken across the grain into 1/4-inch-thick slices.
9. For each serving: Cover each serving plate with 2 cups (3 oz.)
10. of the greens; top with 1/4 cup (2 oz.)
11. of the kiwi and 1/2 cup (3 oz.)
12. each of the peaches and chicken.
13. Drizzle with 3 Tbsp.
14. (1-1/2 oz.)
15. of the reserved dressing mixture.

dressing, orange marmalade, ground ginger, chicken breasts, kiwis, peaches, baby greens

Taken from www.kraftrecipes.com/recipes/chicken-salad-tropicale-97820.aspx (may not work)