Spring Salad with Roast Chicken

Okay, so I know it's not exactly spring time, and in fact, seasonally the opposite, and while I love fall, a nod to springtime now and then doesn't hurt anyone. So, a taste of spring during the heart of fall.

Spring Salad With Roast Chicken
Yield: 1 serving


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

Place asparagus spears on microwavable plate with 1/4 cup water; cover and vent. Microwave on HIGH 1 min.

Spoon dressing into individual salad bowl.Top with chicken, cheese, asparagus and tomato. Toss lightly.