0.8 cup balsamic vinaigrette dressing divided kraft
1 cup blueberries fresh
0.3 cup basil fresh sliced
3 Tbsp mayo with olive oil reduced fat mayonnaise kraft
0.5 cup pinenuts toasted
1 bell pepper red cut into thin strips, then cut crosswise in half
0.3 cup onion red separated thin
10 oz torn salad greens mixed
1 lb chicken breasts boneless skinless
Equipment
bowl
whisk
grill
Directions
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 (165F).
Cut chicken into thin slices.
Drizzle mayo mixture over salads; top with chicken, nuts and basil.
