Grilled Mediterranean Chicken Salad

• 2 slices Italian bread
• 1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
• 2 small boneless skinless chicken breasts (1/2 lb.)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 2 Tbsp. chopped fresh basil
• 4 cups lightly packed baby spinach leaves
• 1/4 cup thinly sliced red onions

1. Heat grill to medium heat.
2. Brush bread slices with 1 Tbsp.
3. dressing.
4. Brush chicken with 1 Tbsp.
5. of the remaining dressing.
6. Grill chicken 6 to 8 min.
7. on each side or until done (165F).
8. Meanwhile, grill bread slices 1 min.
9. or until lightly toasted on both sides, turning over after 30 sec.
10. Combine tomatoes, cheese and basil.
11. Toss spinach with onions and remaining dressing; spoon onto serving plate.
12. Top with chicken and tomato mixture.
13. Serve with bread.

italian bread, red pepper, chicken breasts, cherry tomatoes, milk, fresh basil, lightly packed baby spinach leaves, red onions

Taken from www.kraftrecipes.com/recipes/grilled-mediterranean-chicken-salad-92209.aspx (may not work)