Grilled Mediterranean Chicken Salad

The other day I was hanging out with my friend Melodee, and she mentioned that she was going to start her own recipe side-blog, too...which is GREAT. We were discussing dinner, and she mentioned that although she had known about Kraft Food and Family magazine and web-site for years, she had forgotten about it. I CONSTANTLY use recipes from the magazine and web-site, and she got inspired to check it out again. She said: "The thing I love about Kraft is that everything is so easy...and everything comes out tasting GREAT."

It's true. The recipes are simple, call for ingredients that are PROBABLY in your pantry already, and come out delish!!

And here's another one...perfect for summer...

I served this with vegetable kabobs drizzled in the same dressing I used for the chicken...it's called Roasted Red Pepper Italian with Parmesan by Kraft...

(oh...and the recipe serves two...so I tripled it)

Grilled Mediterranean Chicken Salad

2 slices Italian bread
1/4 cup Roasted Red Pepper Italian with Parmesan
2 small boneless skinless chicken breast halves
1/2 cup cherry tomatoes, halved
1/2 cup shredded Mozzarella cheese
2 TBS chopped fresh basil
4 cups lightly packed baby spinach leaves
1/4 cup thinly sliced red onions

1. Preheat grill to medium-high heat. Brush bread slices with 1 TBS of the dressing. Brush chicken with 1 TBS of the dressing.

2. Grill chicken 5 minutes on each side or until cooked through. Meanwhile, grill bread slices 1 minute or until lightly toasted on both sides, turning over after 30 seconds.

3. Mix tomatoes, cheese, and basil; set aside. Toss spinach and onions with remaining 2 TBS dressing; spoon onto serving plate. Top with cooked chicken and the tomato mixture. Serve with bread.

courtesy Kraftfoods.com