Chicken with Charred Corn, Tomato & Quinoa Salad

• 24 pieces boneless skinless chicken breasts (4 oz./115 g)
• 2 cups Kraft Golden Italian Dressing, divided
• 1-1/2 qt. quinoa
• 3 each corn on the cob
• 1-1/2 gal. baby spinach leaves, packed
• 3 qt. grape tomatoes, halved
• 3 cups scallions, thinly sliced
• 1-1/2 cups fresh basil, chopped
• 3/4 cup Fresh lemon juice

1. Brush chicken with 6 Tbsp.
2. (90 mL) dressing (or 1 Tbsp.
3. 15 mL dressing for trial recipe).
4. Refrigerate 30 min.
5. Cook quinoa as directed on package, omitting salt.
6. Grill corn 10 to 12 min.
7. on medium-high heat or until lightly charred all over, turning occasionally.
8. Cool quinoa and corn to room temperature.
9. Using a knife, shave corn kernels from cobs; set aside.
10. (Quinoa and corn can be prepared up to 24 hours ahead of time.)
11. Grill chicken on medium-high heat 6 to 7 min.
12. on each side or until done (170 degrees F 77 degrees C).
13. Combine quinoa, corn, remaining dressing, and all remaining ingredients.
14. Serve with chicken.

chicken breasts, quinoa, corn, baby spinach leaves, grape tomatoes, scallions, fresh basil, lemon juice

Taken from www.kraftrecipes.com/recipes/chicken-charred-corn-tomato-quinoa-salad-157676.aspx (may not work)