Buffalo Chicken Salad

• 3 qt. DURKEE Hot Sauce, divided
• 50 each boneless skinless chicken breasts
• 6-1/4 gal. mixed salad greens, torn
• 3 qt. pitted black olives
• 3 qt. red peppers, cut into julienne strips
• 3 qt. fresh mushrooms, sliced
• 50 each hard-cooked eggs, quartered
• 1-1/2 qt. KRAFT Blue Cheese Dressing

1. Pour 6-1/4 cups of the hot sauce (or 2 Tbsp.
2. of the hot sauce for trial recipe) over chicken in shallow non-reactive pan; cover.
3. Refrigerate at least 2 hours to marinate.
4. Remove chicken from marinade; discard marinade.
5. Grill chicken 4 min.
6. on each side or until cooked through (165 degrees F).
7. Meanwhile, toss salad greens with olives, peppers, mushrooms and eggs in large bowl.
8. For each serving: Toss 2-1/2 cups of the greens mixture with 2 Tbsp.
9. of the dressing.
10. Place on serving plate.
11. Slice 1 of the chicken breasts; arrange over salad.
12. Drizzle with 2 Tbsp.
13. of the remaining hot sauce.

hot sauce, chicken breasts, mixed salad greens, black olives, red peppers, fresh mushrooms, eggs

Taken from www.kraftrecipes.com/recipes/-1697.aspx (may not work)