Chicken, Snap Pea & Avocado Salad

• 3/4 cup KRAFT Lite House Italian Dressing
• juice from 1 lime
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 lb. sugar snap peas, trimmed
• 1 cup water
• 1 avocado Safeway 10 ct For $10.00 thru 02/09
• 2 cups grape tomatoes, halved
• 1 yellow pepper, cut into strips
• 2 green onions, sliced
• 1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese

1. Mix dressing and lime juice.
2. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast.
3. Refrigerate 30 min.
4. to marinate.
5. Meanwhile, place peas in large microwaveable bowl.
6. Add water; cover with waxed paper.
7. Microwave on HIGH 10 min.
8. or until peas are crisp-tender; drain.
9. Cool completely.
10. Heat grill to medium-high heat.
11. Remove chicken from marinade; discard marinade.
12. Grill chicken 6 to 8 min.
13. on each side or until done (165 degrees F).
14. Remove from grill; cut into strips.
15. Cut avocado in half.
16. Blend half with remaining dressing mixture in blender until smooth.
17. Chop remaining avocado.
18. Place chicken, peas and remaining vegetables in large bowl.
19. Add dressing mixture; mix lightly.
20. Top with cheese and chopped avocados.

italian dressing, lime, chicken breasts, sugar snap peas, water, avocado, grape tomatoes, yellow pepper, green onions, cheese

Taken from www.kraftrecipes.com/recipes/chicken-snap-pea-avocado-salad-180534.aspx (may not work)