Chicken Fajita Salad

• 1/4 cup lime juice
• 1 tsp. chili powder
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 each red and green pepper, quartered
• 8 cups torn leaf lettuce
• 1/4 cup chopped red onions
• 1/2 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
• 1/2 cup KRAFT Lite Ranch Dressing

1. Mix lime juice and chili powder; pour over chicken in shallow glass dish.
2. Turn chicken to evenly coat both sides of each breast.
3. Refrigerate 20 min.
4. to marinate.
5. Heat grill to medium heat.
6. Remove chicken from marinade; discard marinade.
7. Grill chicken and peppers 5 min.
8. on each side or until chicken is done (165 degrees F).
9. Cut chicken and peppers into strips; place in large bowl.
10. Add lettuce and onions; mix lightly.
11. Top with cheese and dressing.

lime juice, chili powder, chicken breasts, red, torn leaf lettuce, red onions, milk, dressing

Taken from www.kraftrecipes.com/recipes/chicken-fajita-salad-119280.aspx (may not work)