Southwest Grilled Chicken & Salsa Salads

• 2/3 cup KRAFT Peppercorn Ranch Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 pkg. (10 oz.) torn mixed salad greens
• 1 can (11 oz.) corn, drained
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/4 cup coarsely crushed tortilla chips
• 1/4 cup TACO BELL Thick & Chunky Salsa

1. Heat grill to medium-high heat.
2. Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
3. Refrigerate 20 min.
4. to marinate.
5. Remove chicken from marinade; discard marinade.
6. Grill chicken 6 to 8 min.
7. on each side or until done (165F).
8. Meanwhile, combine salad greens, corn, cheese and crushed chips.
9. Add salsa and remaining dressing; toss to coat.
10. Place salad on 4 plates.
11. Top each with 1 sliced chicken breast.

dressing, chicken breasts, corn, four cheese, tortilla chips, taco

Taken from www.kraftrecipes.com/recipes/southwest-grilled-chicken-salsa-salads-154282.aspx (may not work)