Ingredients

The following ingredients have 4 Servings
  • 3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
  • 4 small boneless skinless chicken breasts (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
  • 1/2 cup pine nuts, toasted
  • 1/4 cup sliced fresh basil

Instruction

  • Heat grill to medium-high heat.
  • Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly 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 blended. Refrigerate salads and mayo mixture until ready to use.
  • Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
  • Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.