Bombay Greens

• 4-1/2 cups Kraft Creamy Cucumber Dressing, divided
• 4-1/2 tsp. curry powder
• 24 each boneless skinless chicken breasts (4 oz. each)
• 48 cups baby spinach leaves
• 6 cups red peppers, chopped
• 6 cups cucumbers, chopped
• 1-1/2 cups slivered almonds, toasted
• 1-1/2 cups raisins

1. Mix 1-1/2 cups of the dressing (or 1/4 cup of the dressing for trial recipe) and curry powder.
2. Pour evenly over chicken in non-reactive dish; cover.
3. Refrigerate several hours or overnight to marinate.
4. Remove chicken from marinade; discard marinade.
5. Grill chicken over medium-high heat until cooked through (165F), turning once.
6. Cool chicken; chop or cut into strips.
7. For each serving: Cover serving plate with 2 cups of the spinach; top with about 1/2 cup of the chicken, 1/4 cup each of the red peppers and cucumbers and 1 Tbsp.
8. each of the almonds and raisins.
9. Drizzle with 2 Tbsp.
10. of the remaining dressing.

cucumber dressing, curry powder, chicken breasts, baby spinach, red peppers, cucumbers, slivered almonds, raisins

Taken from www.kraftrecipes.com/recipes/bombay-greens-98289.aspx (may not work)