Tandoori Chicken Caesar Salad

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1/4 cup Kraft Creamy Caesar Dressing, divided
• 1 tsp. each garam masala, ground coriander, ground cumin, paprika
• 1/2 tsp. red chili powder or cayenne pepper
• 6 cups loosely packed torn romaine lettuce
• 1/4 cup Kraft 100% Parmesan Shredded Cheese

1. Toss chicken with 2 Tbsp.
2. dressing and seasonings.
3. Refrigerate 15 min.
4. Heat oven to 400 degrees F. Spread chicken into single layer on parchment-covered rimmed baking sheet.
5. Bake 16 min.
6. or until done, turning after 8 min.
7. Toss lettuce with remaining dressing in large bowl; top with chicken and cheese.

chicken breasts, caesar dressing, garam masala, red chili powder, torn romaine lettuce, cheese

Taken from www.kraftrecipes.com/recipes/tandoori-chicken-caesar-salad-139267.aspx (may not work)