Blueberry-Balsamic Grilled Chicken Salad

• 3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 pkg. (10 oz.) torn mixed salad greens
• 1 red pepper, cut into thin strips, then cut crosswise in half
• 1 cup fresh blueberries
• 1/3 cup thin small red onion slices, separated into rings
• 3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/2 cup pine nuts, toasted
• 1/4 cup sliced fresh basil

1. Heat grill to medium-high heat.
2. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
3. Refrigerate 10 min.
4. to marinate.
5. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions.
6. Gradually whisk remaining dressing into mayo in bowl until blended.
7. Refrigerate salads and mayo mixture until ready to use.
8. Remove chicken from marinade; discard marinade.
9. Grill chicken 6 to 8 min.
10. on each side or until done (165 degrees F).
11. Cut chicken into thin slices.
12. Drizzle mayo mixture over salads; top with chicken, nuts and basil.

dressing, chicken breasts, red pepper, fresh blueberries, thin small red onion, mayonnaise, pine nuts, fresh basil

Taken from www.kraftrecipes.com/recipes/blueberry-balsamic-grilled-chicken-salad-118258.aspx (may not work)