Margarita Ranch Grilled Chicken Salad

• 2-1/4 cups lime juice, divided
• 1/4 cup crushed red pepper, divided
• 1-1/2 qt. KRAFT Italian Dressing
• 1-1/2 qt. KRAFT Ranch Dressing (FS)
• 48 each boneless skinless chicken breasts
• 6 gal. romaine lettuce, torn
• 1-1/2 qt. pitted black olives, drained
• 1-1/2 qt. red onions,halfed and sliced lengthwise

1. Mix 1-1/2 cups lime juice and 2 Tbsp.
2. of the crushed red pepper with Italian dressing.
3. (Or, mix 1-1/2 Tbsp.
4. of the lime juice and 1/2 tsp.
5. of the crushed red pepper with Italian dressing for trial recipe.)
6. Pour over chicken in full size hotel pan; cover.
7. Marinate at least 2 hours in refrigerator.
8. Mix remaining 3/4 cup lime juice and 2 Tbsp.
9. crushed red pepper with ranch dressing; cover.
10. (Or, mix 1-1/2 Tbsp.
11. lime and 1/2 tsp.
12. crushed red pepper with ranch dressing for trial recipe; cover.)
13. Refrigerate until ready to plate salad.
14. Remove chicken from marinade; discard marinade.
15. Grill chicken 4 to 5 minutes on each side or until chicken is cooked through.
16. For each serving: Toss 2 cups lettuce, 2 Tbsp.
17. olives and 2 Tbsp.
18. onions with 1/4 cup of the ranch dressing mixture.
19. Place on salad plate.
20. Top with 1 chicken breast, sliced.
21. Drizzle with 1/4 cup of the remaining ranch dressing mixture.

lime juice, red pepper, italian dressing, dressing, chicken breasts, romaine lettuce, black olives, red onions

Taken from www.kraftrecipes.com/recipes/-1972.aspx (may not work)