Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing

Ingredients

• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 1 small jicama peeled cut into matchlike sticks
• 1 Tbsp juice of lime 
• 1  pineapple fresh peeled cut lengthwise into 1/2-inch-thick slices
• 1  bell pepper red cut into thin strips
• 8 cups tightly salad greens mixed packed
• 1  serrano chile 
• 2 lb chicken breasts boneless skinless

Equipment

• blender
• grill

Directions

1. Heat grill to medium heat.
2. Grill chicken 5 to 7 min. on each side or until done (165F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
3. Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth.
4. Cut chicken into strips.
5. Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice.
6. Drizzle with lime juice.