Rustic Chicken Salad with Spring Vegetables

This superb salad has a crisp array of fresh veggies and is surprisingly fuss-free. Prep: 10 min. Total: 56 min. (including marinating)

1 Ib. boneless skinless chicken breast. cup Kraft Zesty Italian Dressing, divided 6 cups spring mix salad greens 2 cups fresh green beans, blanched (about Ib.) 1 cup Kraft Natural Italian Style Cheese Crumbles cup sliced green onions (about 3 medium)

Place: Chicken in reasonable plastic bag. Add cup of the dressing; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 30 min. to marinate. Preheat: Grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 6 to 8 min. on each side or until cooked through (170 F); cut into strips. Place: Salad greens on the serving platter; top with the beans, tomatoes, and chicken. Drizzle with remaining cup dressing, sprinkle with cheese and onions. Makes 4 servings, 2 cups each. Substitute: Use Oscar Mayer Grilled Chicken Breast Strips instead of fresh chicken. (Save 50 calories and 6 g of fat per serving by preparing as directed using Kraft Light Zesty Italian Reduced Fat Dressing and Kraft Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles).