Mediterranean Chicken Salad

• 16 each boneless skinless chicken breasts
• 2 qt. green peppers, quartered, seeded
• 2 qt. red peppers, quartered, seeded
• 2 gal. leaf lettuce pieces
• 1 qt. canned pitted black olives, drained
• 2 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture
• 1 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing

1. Grill chicken and peppers until chicken is cooked through and peppers are tender, turning occasionally.
2. Cut chicken diagonally into thin slices; cut peppers into 1/4-inch-wide strips.
3. For each serving: Place 2 cups lettuce on serving plate.
4. Top with 1/2 cup chicken (1 breast), 1 cup mixed pepper strips and 1/4 cup olives; sprinkle with 2 Tbsp.
5. cheese.
6. Serve with 1/4 cup dressing.

chicken breasts, green peppers, red peppers, leaf lettuce pieces, black olives, parmesan cheese, oregano dressing

Taken from www.kraftrecipes.com/recipes/-1976.aspx (may not work)