Sunshine Chicken Salad

8 cups torn salad greens
1 mango, sliced
1 lb. grilled boneless skinless
   chicken breasts, sliced
1 cup seedless green grapes,
   cut in half
1/2 cup Kraft Light Raspberry
   Vinaigrette Dressing
 
Cover platter with greens. Top with remaining ingredients.

gather ‘round
spinach salad

8 cups baby spinach leaves
1 cup halved seedless green
   grapes
1 can (11 oz.) mandarin
   oranges, drained
1/4 cup sliced red onions
1/4 cup Planters sliced
   Almonds, toasted
1/3 cup Kraft Asian Toasted
   Sesame Dressing
 
Combine all ingredients except dressing. Add dressing just before serving toss to coat.

Guacamole salad

8 cups torn mixed salad greens
2 cups grape tomatoes, halved
1 large avocado, chopped
1/2 cup thinly sliced red onions
1/2 cub Kraft Tuscan House
   Italian Dressing and
   Marinade
2 Tbsp. fresh lime juice
15 tortilla chips (1-1/2 oz.)
   coarsely crushed
 
Combine first 4 ingredients in large bowl. Mix dressing and lime juice. Add to salad; toss to coat. Top with crushed chips.

Grilled chicken salad

Honey Mustard Dressing:
1 cup peanut oil
1/2 cup honey
4 Tbsp. mustard
1 tsp. minced garlic
1/4 tsp. paprika
1 Tbsp. minced
    fresh ginger root
2 Tbsp. lemon juice
3 Tbsp. cider vinegar
 
Combine all ingredients in bowl. Whip together well for 3 minutes or until emulsified. Yields: 4 - 6 servings
4 (6-oz.) boneless, skinless
   chicken breasts
20 peeled orange sections
8 peeled cantaloupe wedges
8 tomato wedges
8 red leaf lettuce leaves
1 small bunch grapes
   (red or green, seedless)
1 apple, sliced
Chopped walnuts

Marinate chicken breasts in 1 cup Honey Mustard Dressing, covered, 2-4 hours, (Discard this marinade). Grill chicken breasts until done on a preheated hot char grill. Refrigerate until cool. Per serving: Place 2 leaves red leaf lettuce in a wide rim pasta bowl or plate. Slice each cooked chicken breast into 4 slices and place on lettuce. Brush with 1 oz. Honey Mustard Dressing. Divide and arrange fruit around the outside of each bowl or plate. Top with walnuts. drizzle remaining dressing over salad. Yields 4 servings!

Thai Slaw

5 cups shredded napa cabbage
1 red pepper, cut into thin
   strips
1 carrot, shredded
1/2 cup Planters Cashew Halves
  with Pieces, coarsely chopped
1/2 cup thinly sliced red onions
3 Tbsp. chopped fresh cilantro
1/3 cup Miracle Whip Light
   Dressing
1 Tbsp. fresh lime juice
 
Combine first 6 ingredients in large bowl. Mix Miracle Whip and lime juice. Add to cabbage mixture; toss to coat.