Crispy Chicken Mexicali Salad

Kraft recipe.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄3 cup  shake 'n bake  chicken coating mix
• 4  boneless skinless chicken breast halves (1-1/4 lb.)
• 1 (10 ounce) bag  torn  mixed salad greens
• 1 (7 ounce) can corn, drained
• 1  cup canned black beans, drained, rinsed
• 1⁄2 cup  kraft shredded 2% cheddar cheese
• 1⁄2 cup  kraft  light ranch salad dressing

Directions

1. Preheat oven to 400°F Measure 1/3 cup coating mix; use to evenly coat chicken, then bake chicken as directed on package.
2. Toss greens with corn and beans in large bowl.
3. TOP with chicken; sprinkle with cheese. Drizzle with dressing just before serving.