Yield: 1 servings
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Marinate 1 lb boneless, skinless chicken breasts in ½ cup Kraft peppercorn ranch dressing for about ½ hour. Drain and use this dressing as a basting sauce while grilling chicken. When done, slice diagonally. Toss together spinach leaves, 1 cup halved cherry tomatoes and one sliced red onion. Arrange onto plates and 'fan' with sliced chicken. Drizzle fresh dressing over top, or serve with dressing on side.
Origin: Adapted from Kraft's 'What's Cooking' magazine, 12th issue.
Shared by: Sharon Stevens, May/95.
Submitted By SHARON STEVENS On 05-18-95