Grilled Chicken and Parmesan Salad

• 1 env. GOOD SEASONS Italian Dressing Mix
• 1/2 cup FILIPPO BERIO Extra Virgin Olive Oil
• 1/4 cup HEINZ Distilled White Vinegar
• 3 Tbsp. water
• 1 lb. boneless skinless chicken breasts
• 1 bag (10 oz.) mixed salad greens
• 1 cup cherry tomatoes, cut in half
• 1 yellow squash, chopped
• 1/4 cup shaved Parmesan cheese

1. Prepare dressing mix with oil, vinegar and water as directed on package.
2. Pour 1/2 cup of the dressing over chicken in resealable plastic bag; seal bag.
3. Turn bag over several times to evenly coat chicken with dressing.
4. Refrigerate 30 min.
5. to marinate.
6. Meanwhile, refrigerate remaining dressing for later use.
7. Preheat grill to medium heat.
8. Remove chicken from marinade; discard bag and marinade.
9. Grill chicken 5 min.
10. on each side or until cooked through (165F).
11. Slice chicken.
12. Toss greens with tomatoes and squash; place on serving platter.
13. Top with chicken and cheese; drizzle with remaining dressing.

italian dressing, filippo berio, white vinegar, water, boneless skinless chicken breasts, cherry tomatoes, yellow squash, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-parmesan-salad-106761.aspx (may not work)