Spicy Chicken-Chipotle Salad

• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 1/2 tsp. chipotle chile pepper powder
• 1/4 tsp. garlic powder
• 1 cup KRAFT Finely Shredded Sharp Cheddar Cheese
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 pkg. (10 oz.) torn mixed salad greens
• 1-1/2 cups tortilla chips (2 oz.), coarsely crushed
• 1 red pepper, chopped
• 1 cup canned black beans, rinsed
• 1 can (7 oz.) corn, drained
• 1/4 cup slivered red onions
• 1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing

1. Heat oven to 375F.
2. Combine coating mix and seasonings in medium bowl; stir in cheese.
3. Coat chicken with cheese mixture, pressing into chicken to secure.
4. Place on baking sheet sprayed with cooking spray.
5. Bake 28 to 30 min.
6. or until chicken is done (165 degrees F).
7. Toss salad greens with remaining ingredients in large bowl.
8. Chop chicken; place over salad.

n, pepper powder, garlic powder, cheddar cheese, chicken breasts, tortilla chips, red pepper, black beans, corn, slivered red onions, mango

Taken from www.kraftrecipes.com/recipes/spicy-chicken-chipotle-salad-139110.aspx (may not work)