Grilled Chicken Salad

• 1/2 cup KRAFT Italian Roasted Red Pepper Dressing
• 1/4 cup A.1. Sweet Hickory Sauce
• 1 tsp. dried basil leaves
• 4 small boneless skinless chicken breasts (1 lb.)
• 6 cups tightly packed torn mixed salad greens
• 1 red pepper, cut into thin strips
• 1 cup sliced fresh mushrooms
• 1/4 lb. snow peas, halved, blanched
• 1 Tbsp. KRAFT Grated Parmesan Cheese

1. Mix first 3 ingredients until blended.
2. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat chicken.
3. Refrigerate 1 hour to marinate.
4. Reserve remaining dressing mixture for later use.
5. Heat grill to medium heat.
6. Drain chicken; discard marinade.
7. Grill chicken 6 to 8 min.
8. on each side or until done (165F).
9. About 5 min.
10. before chicken is done, cook remaining dressing mixture in saucepan on medium heat 5 min.
11. or until heated through.
12. Cut chicken into thin slices.
13. Toss salad greens with vegetables; place on 6 serving plates.
14. Top with chicken.
15. Drizzle with warm dressing; sprinkle with cheese.

red pepper, sweet hickory sauce, basil, chicken breasts, red pepper, mushrooms, snow peas, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-salad-180504.aspx (may not work)