Chicken & Watermelon Salad with Toasted Pumpkin Seeds

• 1 qt. KRAFT Lime Cilantro Vinaigrette, divided
• 1/4 cup fresh jalapeno peppers, minced
• 24 each boneless skinless chicken breasts
• 6 gal. mesclun salad greens
• 3 qt. seedless watermelon balls
• 3 qt. cucumbers, medium dice
• 1-1/2 qt. red onions, thinly sliced
• 3/4 cup pumpkin seeds, toasted
• 3/4 cup fresh mint, chiffonade

1. Mix vinaigrette and peppers.
2. Pour 1-1/2 cups of the vinaigrette mixture (or 1/4 cup of the vinaigrette mixture for trial recipe) over chicken in non-reactive bowl or pan; turn to coat both sides of each breast.
3. Refrigerate 6 to 8 hours to marinate.
4. Remove chicken from marinade; discard marinade.
5. Refrigerate chicken until ready to use.
6. For each serving: Grill 1 chicken breast on medium-high heat 4 to 5 min.
7. on each side or until done (165 degrees F).
8. Remove from heat; let stand 5 min.
9. Meanwhile, toss 4 cups greens with 1/2 cup each watermelon and cucumbers, 1/4 cup onions and 1-1/2 Tbsp.
10. of the remaining vinaigrette; place on serving plate.
11. Cut chicken crosswise into strips; place over salad.
12. Top with 1/2 Tbsp.
13. each pumpkin seeds and mint.

cilantro, fresh jalapeno peppers, chicken breasts, mesclun salad greens, seedless watermelon balls, cucumbers, red onions, pumpkin seeds, fresh mint

Taken from www.kraftrecipes.com/recipes/chicken-watermelon-salad-toasted-pumpkin-seeds-120034.aspx (may not work)