Grilled Mediterranean Chicken Salad

• 2 slices Italian bread
• 2 tablespoons Kraft roasted red pepper italian parmesan dressing, divided
• 2 small boneless skinless chicken breasts
• 12 cup cherry tomatoes, halved
• 12 cup part-skimmed mozzarella cheese, shredded
• 2 tablespoons fresh basil, chopped
• 4 cups lightly packed baby spinach leaves
• 14 cup red onion, thinly sliced

1. Preheat grill to medium-high heat.
2. Btush chicken with 1 tablespoons of the dressing.
3. Grill chicken 5 minutes on each side or until cooked through (170F).
4. Meanwhile, grill bread sliced 1 minute or until lightly toasted on both sides, turning over after 30 seconds.
5. Mix tomatoes, cheese, and basil; set aside.
6. Toss spinach and onions with remaining 1 tablespoons dressing; spoon onto serving plate.
7. Top with cooked chicken and tomato mixture.
8. Serve with the bread.

italian bread, parmesan dressing, chicken breasts, cherry tomatoes, mozzarella cheese, fresh basil, lightly packed baby spinach leaves, red onion

Taken from www.food.com/recipe/grilled-mediterranean-chicken-salad-410997 (may not work)