Chilled Lentil and Chicken Salad

• 24 each boneless skinless chicken breasts (4 oz./115 g)
• 4 tsp. salt
• 2 tsp. black pepper
• 1-1/2 gal. green lentils, cooked, chilled
• 1 doz. hard-cooked eggs, chopped
• 2 qt. broccoli florets
• 3 cups Granny Smith apples, chopped
• 3 cups Kraft Gourmet Blue Cheese Dressing
• 1-1/2 cups slivered almonds, toasted
• 2 cups scallions, thinly sliced
• 2 cups Kraft Shredded Cheddar Cheese

1. Season chicken with salt and pepper.
2. Grill on medium heat 5 to 6 min.
3. on each side or until done (170 degrees 77 degrees ).
4. Cool to room temperature.
5. Refrigerate until ready to use.
6. Combine lentils, eggs, broccoli and apples.
7. Gently stir in dressing.
8. For each serving: Spoon 1-1/2 cups (375 mL) salad mixture onto serving plate.
9. Top with 1 diced chicken breast.
10. Garnish with 1 Tbsp.
11. (15 mL) nuts and 4 tsp.
12. (20 mL) each scallions and cheese.

chicken breasts, salt, black pepper, green lentils, eggs, broccoli florets, apples, slivered almonds, scallions, cheddar cheese

Taken from www.kraftrecipes.com/recipes/chilled-lentil-chicken-salad-181335.aspx (may not work)