Bistro Chicken Summer Salad

Ingredients

• 6 oz baby spinach leaves 
• 2 cups penne pasta cooled cooked
• 1 cup cucumbers halved sliced
• 1 cup natural sharp cheddar cheese crumbles divided kraft
• 1 lb chicken breasts boneless skinless cut into strips
• 0.5 cup sun tomato vinaigrette dressing made dried with extra virgin olive oil kraft
• 2  tomatoes chopped

Equipment

• bowl

Directions

1. Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup cheese in large bowl.
2. Add dressing; mix lightly.
3. Sprinkle with remaining cheese.