- 3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 pkg. (10 oz.) torn mixed salad greens
- 1 red pepper, cut into thin strips, then cut crosswise in half
- 1 cup fresh blueberries
- 1/3 cup thin small red onion slices, separated into rings
- 3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/2 cup pine nuts, toasted
- 1/4 cup sliced fresh basil
Directions:
HEAT grill to medium-high heat.
- POUR 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until well blended. Refrigerate salads and mayo mixture until ready to use.
- REMOVE chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF)
- CUT chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.
Thank you Kraft Recipes!