Grilled Chicken & Portobello Mushroom Salad

• 4 portobello mushrooms (3/4 lb.), stems removed, cleaned
• 2 red onions, thickly sliced, separated into rings
• 2 red peppers, seeded, quartered
• 2 zucchini, sliced
• 2 Tbsp. oil
• 3 small boneless skinless chicken breasts (3/4 lb.)
• 1 pkg. (10 oz.) torn mixed salad greens
• 1/2 cup KRAFT Lite Creamy Caesar Dressing
• 1/4 cup KRAFT Shredded Parmesan Cheese

1. Heat grill to medium-high heat.
2. Brush vegetables with oil; set aside.
3. Grill chicken 6 min.
4. ; turn.
5. Grill an additional 6 min.
6. or until done (165 degrees F), adding vegetables to grill after 2 min.
7. and cooking until crisp-tender, turning occasionally.
8. Cool.
9. Cut mushrooms and peppers into 1/4-inch-thick slices; cut onions into 2-inch pieces.
10. Slice chicken.
11. Toss vegetables with greens and chicken in large bowl.
12. Add dressing and cheese; toss to coat.

portobello mushrooms, red onions, red peppers, zucchini, oil, chicken breasts, caesar dressing, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-portobello-mushroom-salad-163169.aspx (may not work)