Asian-Style Cobb Salad with Sesame Grilled Chicken

A quick toasted-sesame marinade gives the grilled chicken in this Asian-style Cobb salad terrific flavor.

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2/3 cup KRAFT Asian Toasted Sesame Dressing , divided

4 small boneless skinless chicken breasts (1 lb.)

1 head bok choy cabbage , cut lengthwise in half

1 red pepper , quartered

1 cup pea pods , cut diagonally in half

2 carrot s, shredded

3 Tbsp. PLANTERS Sliced Almonds , toasted

1. Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

2. Heat greased grill to medium-high heat. Brush bok choy and peppers with 2 Tbsp. of the remaining dressing. Grill bok choy 1 min. or until slightly wilted and peppers 4 min. or until crisp-tender, turning occasionally. Remove from grill; set aside.

3. Remove chicken from marinade; discard marinade. Grill chicken 3 to 4 min. on each side or until done (165ºF), turning occasionally.

4. Trim core from bok choy; discard. Chop remaining bok choy into bite-size pieces. Cut red pepper into small chunks and chicken into thin strips. Arrange bok choy, peppers, chicken, pea pods and carrots in rows on plate; top with nuts and remaining dressing.

Asian-Style Cobb Salad with Sesame Grilled Chicken

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