Grilled Chicken Salad on Crispy Tortillas

Ingredients

• 6 oz oscar mayer carving board flame grilled chicken breast strips 
• 4 10-inch flour tortillas ()
• 0.5 cup dressing italian divided kraft
• 10 oz salad greens mixed
• 1 cup pineapple fresh chopped
• 1 medium bell pepper red cut into thin strips
• 2 medium tomatoes chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 375F.
2. Place tortillas in single layer on baking sheets; brush evenly with 1 Tbsp. of the dressing.
3. Bake 6 to 8 min. or until tortillas are crisp and lightly browned.
4. Heat 3 Tbsp. of the remaining dressing in large skillet on medium-high heat.
5. Add peppers; cook and stir 3 min. or until crisp-tender.
6. Add tomatoes, pineapple and chicken; cook and stir 3 min. or until heated through.
7. Toss greens with remaining 1/4 cup dressing in large bowl.
8. Place tortillas on salad plates. Spoon greens mixture evenly onto tortillas; top with the chicken mixture.