Mexican Chopped Salad with Grilled Chicken and Creamy Honey-Lime Dressing

• Marinated Chicken
• 3 cups KRAFT Lime Cilantro Vinaigrette
• 24 each boneless skinless chicken breasts
• Creamy Honey-Lime Dressing
• 2-1/4 cups KRAFT Lime Cilantro Vinaigrette
• 1-1/2 cups KRAFT MAYO Real Mayonnaise
• 1/2 cup honey
• 2 Tbsp. TAPATIO Hot Sauce
• Grilled Corn
• 12 ears corn on the cob, husked
• 3/4 cup KRAFT Lime Cilantro Vinaigrette
• Chopped Salad
• 2-1/4 gal. romaine lettuce, chopped
• 3 cups tomatoes, medium dice King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 qt. jicama, julienned
• 1 qt. avocados, medium dice
• 3 cups roasted red peppers, cut into strips
• 1-1/2 cups green onions, sliced
• 3 cups canned black beans, rinsed
• 1-1/2 qt. queso fresco, crumbled
• 3 cups corn chips,coarsely crushed

1. Marinated Chicken: Pour vinaigrette over chicken in shallow pan; turn to coat both sides of each breast.
2. Refrigerate at least 8 hours or overnight.
3. Creamy Honey-Lime Dressing: Whisk ingredients until well blended.
4. Refrigerate until ready to use.
5. Grilled Corn: Grill corn on medium-high heat 8 min.
6. or until tender, turning occasionally and brushing with vinaigrette.
7. Cool slightly; cut kernels from cob.
8. Chopped Salad: Remove chicken from marinade; discard marinade.
9. Grill chicken 4 min.
10. on each side or until done (165 degrees F).
11. Cool 5 min.
12. ; cut into slices.
13. Combine lettuce with next 6 ingredients in large bowl.
14. Add Marinated Chicken and Creamy Honey-Lime Dressing; mix lightly.
15. For each serving: Plate about 3 cups Chopped Salad; top with 1/4 cup cheese and 2 Tbsp.
16. corn chips.

chicken, cilantro, chicken breasts, honeylime dressing, cilantro, mayo, honey, corn, corn, cilantro, salad, romaine lettuce, tomatoes, jicama, avocados, roasted red peppers, green onions, black beans, queso fresco, corn chips

Taken from www.kraftrecipes.com/recipes/mexican-chopped-salad-grilled-chicken-creamy-honey-lime-dressing-118856.aspx (may not work)