Asian Chicken Salad

• 50 each boneless skinless chicken breasts
• 1 gal. stir-fry sauce. divided
• 6-1/4 gal. torn mixed salad greens
• 3 qt. Red red peppers, julienned
• 3 qt. Canned baby corn, drained
• 3 qt. Canned bamboo shoots, drained
• 1 qt. KRAFT Buttermilk Ranch Dressing
• 3 qt. Lo mein noodles

1. Marinate chicken in 6-1/3 cups of the stir-fry sauce (or 2 Tbsp.
2. for trial recipe) in refrigerator for at least 2 hours.
3. Remove chicken from marinade; discard marinade.
4. Grill chicken 4 to 5 minutes on each side or until cooked through.
5. Toss salad greens with peppers, corn and bamboo shoots in large bowl.
6. Mix dressing with 6-1/3 cups of the remaining stir-fry sauce (or with dressing and 2 Tbsp.
7. of the sauce for trial recipe).
8. Pour over salad; mix lightly.
9. For each serving: Place 2-3/4 cups of the salad mixture on serving plate.
10. Top with 1 chicken breast, sliced.
11. Drizzle with 2 Tbsp.
12. of the remaining stir-fry sauce; top with 1/4 cup of the noodles.

chicken breasts, stirfry sauce, salad greens, red red peppers, baby corn, bamboo shoots, buttermilk, mein noodles

Taken from www.kraftrecipes.com/recipes/-1620.aspx (may not work)