Grilled Chicken & Asiago Caesar Salad with Roasted Grape Tomatoes

• 4-1/2 cups grape tomatoes, halved, seeded
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 18 qt. romaine lettuce, torn
• 2 qt. croutons
• 2-1/4 cups bacon bits
• 1-1/2 cups Kraft Shredded Asiago
• 3 cups Pure Kraft Refrigerated Asiago Caesar Dressing
• 24 each boneless skinless chicken breasts (4 oz./115 g each), grilled

1. Toss tomatoes with oil, salt and pepper; spread into single layer on parchment paper-covered baking sheet(s).
2. Bake in 375F-standard oven 30 to 40 min.
3. or until tomatoes shrink, but still retain their shape.
4. Cool to room temperature.
5. Refrigerate until ready to use.
6. For each serving: Combine 3 cups (750 mL) romaine, 1/3 cup (75 mL) croutons, 1-1/2 Tbsp.
7. (22 mL) bacon bits, 2 Tbsp.
8. (30 mL) tomatoes and 1 Tbsp.
9. (15 mL) cheese.
10. Add 2 Tbsp.
11. (30 mL) dressing; mix lightly.
12. Transfer to serving plate or bowl.
13. Cut 1 chicken breast into strips; place over salad.
14. Serve immediately.

grape tomatoes, olive oil, salt, pepper, romaine lettuce, croutons, bacon bits, caesar dressing, chicken breasts

Taken from www.kraftrecipes.com/recipes/grilled-chicken-asiago-caesar-salad-roasted-grape-tomatoes-116562.aspx (may not work)