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

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)