Grilled Chicken Chopped Salad

• 2/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 pkg. (10 oz.) torn romaine lettuce
• 1/2 cup frozen corn, thawed
• 1 can (15 oz.) black beans, rinsed
• 1 avocado, chopped Whole Foods 5 ea For $5.00 thru 02/09
• 1 large tomato, chopped
• 1/2 cup slivered red onions
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
2. Refrigerate 30 min.
3. to marinate.
4. Heat grill to medium heat.
5. Remove chicken from marinade; discard marinade.
6. Grill chicken 6 to 8 min.
7. on each side or until done (165F).
8. Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl.
9. Slice chicken; place over salad.
10. Top with cheese.

dressing, chicken breasts, torn romaine lettuce, frozen corn, black beans, avocado, tomato, slivered red onions, four cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-chopped-salad-163623.aspx (may not work)