Spring Salad with Roast Chicken

• 5 asparagus spears, cut into 2-inch pieces
• 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1/2 cup chopped cooked chicken
• 1 oz. KRAFT Monterey Jack Cheese, cubed
• 1 tomato, cut into wedges

1. Place asparagus spears on microwavable plate with 1/4 cup water; cover and vent.
2. Microwave on HIGH 1 min.
3. Spoon dressing into individual salad bowl.
4. Top with chicken, cheese, asparagus and tomato.
5. Toss lightly.

chicken, kraft monterey jack cheese, tomato

Taken from www.kraftrecipes.com/recipes/spring-salad-roast-chicken-74427.aspx (may not work)