Grilled Chicken and Fruit Salad
- 4 small boneless skinless chicken breasts (1 lb.)
- 1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing, divided
- 1 bag (10 oz.) salad greens
- 1 cup cubed cantaloupe
- 2 medium kiwi, peeled, sliced
- 1 cup raspberries
- 1/4 cup thin red onion slices, separated into rings
- 24 woven wheat crackers
- Place chicken in large resealable plastic bag.
- Add 1/4 cup of the dressing; seal bag.
- Turn bag over several times to evenly coat the chicken with the dressing.
- Refrigerate 30 min.
- to marinate.
- Remove chicken from marinade; discard bag and marinade.
- Preheat grill to medium heat.
- Grill chicken 5 min.
- on each side or until cooked through (170 degrees F).
- Cool completely.
- Divide greens, fruit and onions among four salad plates.
- Top each salad with 1 sliced chicken breast.
- Drizzle with remaining 1/4 cup dressing.
- Serve with the crackers.
chicken breasts, kraft lite raspberry vinaigrette dressing, salad greens, cantaloupe, kiwi, raspberries, thin red onion, woven wheat crackers
Taken from www.kraftrecipes.com/recipes/grilled-chicken-fruit-salad-106630.aspx (may not work)