Grilled Chicken Chopped Salad

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 (15.5 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.

   

  Source : Kraftrecipes.com