Grilled Chicken and Portobello Mushroom Salad

• 32 each portobello mushrooms, stems removed, cleaned
• 16 each red onions, sliced, separated into rings
• 16 each red peppers, seeded, quartered
• 16 each zucchini, sliced
• 2 2/3 cups oil
• 96 cups mixed salad greens, mesclun mix variety
• grilled chicken breasts, cut into strips Whole Foods 1 lb For $3.99 thru 02/09
• 4 cups Kraft Golden Italian Dressing
• 2 2/3 cups Kraft Shredded Parmesan

1. Brush vegetables lightly with oil.
2. Place over medium-high heat.
3. Grill 3 to 4 minutes or until crisp-tender and slightly charred, turning occasionally.
4. Let cool.
5. Cut mushrooms and peppers into 1/4 inch thick slices.
6. Cut onions into 2 inch pieces.
7. Toss with greens and chicken strips in large bowl.
8. Divide mixture equally on to individual serving plates.
9. Drizzle each salad with 1 1/2 Tbsp dressing and top with 1 Tbsp Parmesan cheese.

portobello mushrooms, red onions, red peppers, zucchini, oil, mixed salad greens, chicken breasts, parmesan

Taken from www.kraftrecipes.com/recipes/grilled-chicken-portobello-mushroom-salad-93689.aspx (may not work)