Chicken & Roasted Pepper Sandwich

• 2 cups KRAFT Balsamic Vinaigrette Dressing
• 16 each small boneless skinless chicken breasts (1/4 lb.)
• 32 slices whole grain bread slices, toasted
• 1 cup KRAFT MAYO Real Mayonnaise
• 2 cups mixed salad greens, torn
• 8 each roasted red peppers, halved, seeded
• 16 slices mozzarella cheese slices (1 oz.)

1. Pour dressing over chicken in shallow non-reactive pan.
2. Refrigerate up to 2 hours.
3. Remove chicken from marinade; discard marinade.
4. Grill chicken on medium-high heat 2 to 3 min.
5. on each side or until done (165 degrees F).
6. Keep warm.
7. For each serving: Spread each of 2 toast slices with 1 Tbsp.
8. mayonnaise.
9. Fill with 1 chicken breast, 2 Tbsp.
10. salad greens, 1 pepper half and 1 cheese slice.

chicken breasts, bread, mayo, mixed salad greens, red peppers, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/chicken-roasted-pepper-sandwich-123661.aspx (may not work)