CHICKEN, SNAP PEA & AVOCADO SALAD

Chicken, Snap Pea & Avocado Salad image

Marinated chicken breasts, fresh snap peas and creamy avocados are tossed with crumbled feta and a zesty dressing to make this tasty salad for six.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3/4 cup KRAFT Lite House Italian Dressing
juice from 1 lime
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 lb. sugar snap peas, trimmed
1 cup water
1 avocado
2 cups grape tomatoes, halved
1 yellow pepper, cut into strips
2 green onions, sliced
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

Mix dressing and lime juice. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Meanwhile, place peas in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 10 min. or until peas are crisp-tender; drain. Cool completely.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Remove from grill; cut into strips.
Cut avocado in half. Blend half with remaining dressing mixture in blender until smooth. Chop remaining avocado. Place chicken, peas and remaining vegetables in large bowl. Add dressing mixture; mix lightly. Top with cheese and chopped avocados.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g