Grilled Chicken-Spinach Pasta Salad

• 1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 tsp. zest and 1/4 cup juice from 1 lime
• 2 Tbsp. GREY POUPON Savory Honey Mustard
• 1 clove garlic, minced
• 1/8 tsp. ground black pepper
• 1 lb. boneless skinless chicken breasts, grilled, sliced
• 3 cups whole wheat rotini pasta, cooked
• 1 red bell pepper, chopped
• 1 pkg. (10 oz.) frozen chopped spinach, cooked
• 1 Tbsp. chopped fresh thyme

1. Mix dressing, lime zest, juice, mustard, garlic and black pepper until blended.
2. Combine chicken, pasta, vegetables and thyme in large bowl.
3. Add half the dressing mixture; mix lightly.
4. Refrigerate 1 hour.
5. Add remaining dressing mixture to chicken mixture just before serving; mix lightly.

italian vinaigrette, lime, poupon, clove garlic, ground black pepper, boneless skinless chicken breasts, whole wheat rotini pasta, red bell pepper, spinach, thyme

Taken from www.kraftrecipes.com/recipes/grilled-chicken-spinach-pasta-salad-183353.aspx (may not work)