Loaded Chicken Salad

• 1 lb. (450 g) boneless skinless chicken breasts
• 1 pouch (70 g) Shake'N Bake Extra Crispy Original Coating Mix
• 4 cups spring lettuce mix
• 1/2 cup thinly sliced red onion
• 1/2 red pepper, cut into thin strips
• 1 cup snow peas
• 4 small radishes, thinly sliced
• 1/2 cup fresh cilantro, stems removed
• 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing

1. Heat oven to 400 degrees F.
2. Coat chicken with coating mix as directed on package.
3. Place in shallow baking pan.
4. Bake 20 min.
5. or until cooked through (165 degrees F).
6. Cool; cut into 1/2-inch thick slices.
7. Toss together lettuce, onion, pepper, peas, radishes and cilantro with chicken in large bowl.
8. Spoon evenly into four bowls; top with dressing.

chicken breasts, spring lettuce mix, red onion, red pepper, snow peas, radishes, fresh cilantro, olive oil

Taken from www.kraftrecipes.com/recipes/loaded-chicken-salad-173364.aspx (may not work)