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Main dishes

Grilled Chicken Chopped Salad

Grilled Chicken Chopped Salad recipe
photo by:kraft
The key to this glorious chopped salad is the chicken, which is marinated in lime vinaigrette dressing and then grilled to tender, juicy perfection.
time
prep:
20 min
total:
50 min
servings
total:
6 servings, about 1-1/2 cups each

What You Need

2/3
cup  KRAFT Zesty Lime Vinaigrette Dressing, divided
6
small  boneless skinless chicken breasts (1-1/2 lb.)
1
pkg.  (10 oz.) torn romaine lettuce
1/2
cup  frozen corn, thawed
1
can  (15 oz.) black beans, rinsed
1
 avocado, chopped
1
large  tomato, chopped
1/2
cup  slivered red onions
1/2
cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

POUR 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

HEAT grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).

MEANWHILE, combine remaining dressing with all remaining ingredients except cheese in large bowl.

SLICE chicken; place over salad. Top with cheese.

Kraft Kitchens Tips

Note
Chicken can be marinated up to 24 hours before grilling as directed.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
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