Spring Salad with Roast Chicken Recipe

Spring Salad with Roast Chicken Recipe

  • 5 spears asparagus, cut into 2-inch pieces
  • 2 tablespoons KRAFT Sun-Dried Tomato Vinaigrette Dressing
  • 1/2 cup chopped cooked chicken
  • 1 ounce KRAFT Monterey Jack Cheese, cubed
  • 1 tomato, cut into wedges
  1. Place asparagus spears on microwavable plate with 1/4 cup water; cover and vent. Microwave on HIGH 1 min.
  2. Spoon dressing into individual salad bowl.
  3. Top with chicken, cheese, asparagus and tomato. Toss lightly.
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