Grilled Chicken and Fruit Salad

  1. Place chicken in large resealable plastic bag.
  2. Add 1/4 cup of the dressing; seal bag.
  3. Turn bag over several times to evenly coat the chicken with the dressing.
  4. Refrigerate 30 min.
  5. to marinate.
  6. Remove chicken from marinade; discard bag and marinade.
  7. Preheat grill to medium heat.
  8. Grill chicken 5 min.
  9. on each side or until cooked through (170 degrees F).
  10. Cool completely.
  11. Divide greens, fruit and onions among four salad plates.
  12. Top each salad with 1 sliced chicken breast.
  13. Drizzle with remaining 1/4 cup dressing.
  14. 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)

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