Rainbow Salad

• 8 cups loosely packed torn romaine lettuce
• 3/4 lb. (340 g) cooked chicken breast, coarsely chopped
• 2 cups chopped pineapple
• 1 cup halved seedless green grapes
• 1 mango, peeled, cut into thin strips
• 1 tomato, chopped
• 1/2 cup Renee's Tangerine & Lime Vinaigrette
• 2 kiwi, peeled, sliced

1. Toss lettuce with all remaining ingredients except vinaigrette and kiwi.
2. Add vinaigrette to salad just before serving; mix lightly.
3. Top with kiwi slices.

torn romaine lettuce, chicken, pineapple, green grapes, mango, tomato, vinaigrette, kiwi

Taken from www.kraftrecipes.com/recipes/rainbow-salad-189519.aspx (may not work)