Zesty Chicken & Watermelon Salad with Toasted Pumpkin Seeds

• 1 qt. Kraft Calorie-Wise Zesty Italian Dressing
• 1/4 cup fresh jalapeno peppers, minced
• 24 each boneless skinless chicken breast halves
• 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 dressing and peppers.
2. Pour 1-1/2 cups (375 mL) of the dressing mixture (or 1/4 cup 60 mL of the dressing mixture for trial recipe) over chicken in non-reactive bowl or pan; turn to evenly 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 (170 degrees F).
8. Remove from grill; let stand 5 min.
9. Toss 4 cups (1 L) greens with 1/2 cup (125 mL) each watermelon and cucumbers, 1/4 cup (60 mL) onions and 1-1/2 Tbsp.
10. (22 mL) of the remaining dressing mixture; place on serving plate.
11. Cut 1 chicken breast crosswise into strips; place over salad.
12. Top with 1/2 Tbsp.
13. (7 mL) each pumpkin seeds and mint.

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

Taken from www.kraftrecipes.com/recipes/zesty-chicken-watermelon-salad-toasted-pumpkin-seeds-119891.aspx (may not work)