Chicken with Charred Corn, Tomato & Quinoa Salad

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1 cup quinoa, uncooked
• 1/2 cup fresh corn kernels
• 4 cups tightly packed baby spinach leaves
• 2 cups halved grape tomatoes
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh basil

1. Brush chicken evenly with 1 Tbsp.
2. dressing.
3. Refrigerate 30 min.
4. Meanwhile, cook quinoa as directed on package, omitting salt.
5. Cool to room temperature.
6. Heat greased barbecue on medium-high heat.
7. Place corn in small disposable foil pan sprayed with cooking spray.
8. Grill chicken and corn 12 to 14 min.
9. or until chicken is done (170 degrees F) and corn is tender and lightly charred, turning chicken after 7 min.
10. and stirring corn occasionally.
11. Combine quinoa, spinach, tomatoes, onions, basil, corn and remaining dressing.
12. Serve with chicken.

chicken breasts, italian dressing, quinoa, fresh corn kernels, tightly packed baby spinach leaves, halved grape tomatoes, green onions, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-charred-corn-tomato-quinoa-salad-145776.aspx (may not work)