Toasted Pecan and Grilled Chicken Dijon Salad

• 1/3 cup KRAFT Creamy Italian Dressing
• 1/3 cup GREY POUPON Savory Honey Mustard
• 1 bag (10 oz.) fresh spinach leaves, cleaned, stems removed
• 1 small head red cabbage (1-1/4 lb.), shredded
• 1 small red onion, thinly sliced (about 1-1/3 cups)
• 1/4 tsp. each: salt and pepper
• 1-1/2 lb. boneless skinless chicken breasts, grilled, thinly sliced
• 1/2 cup chopped PLANTERS Pecans, toasted

1. Combine dressing and mustard; set aside.
2. Toss spinach with cabbage and onions in large bowl.
3. Add dressing mixture; toss to coat.
4. Season with salt and pepper.
5. Spoon salad onto serving plate; top with chicken.
6. Sprinkle with pecans.

italian dressing, poupon, fresh spinach leaves, head red cabbage, red onion, salt, boneless skinless chicken breasts, pecans

Taken from www.kraftrecipes.com/recipes/toasted-pecan-grilled-chicken-dijon-salad-56354.aspx (may not work)