Chilled Lentil and Chicken Salad

• 24 each boneless skinless chicken breasts (4 oz.)
• 4 tsp. salt
• 2 tsp. black pepper
• 1-1/2 gal. black lentils, cooked and chilled
• 1 doz. hard-cooked eggs, chopped
• 2 qt. broccoli florets
• 3 cups Granny Smith apples, large diced
• 3 cups PURE KRAFT Homestyle Blue Cheese Dressing
• 1-1/2 cups slivered almonds, toasted
• 2 cups scallions, thinly sliced
• 2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. Season chicken with salt and pepper.
2. Grill on medium heat until done (165 degrees F).
3. Refrigerate until ready to use.
4. Combine lentils, eggs, broccoli and apples.
5. Stir in dressing.
6. Spoon 1-1/2 cups salad mixture onto serving plate.
7. Top with 1 diced chicken breast.
8. Garnish with 1 Tbsp.
9. nuts and 1-1/3 Tbsp.
10. each scallions and cheese.

chicken breasts, salt, black pepper, black lentils, eggs, broccoli florets, apples, slivered almonds, scallions, chedasharp

Taken from www.kraftrecipes.com/recipes/chilled-lentil-chicken-salad-171345.aspx (may not work)