1. Place chicken in large zip-top plastic bag; pour 1/2 cup dressing over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 2 or up to 4 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, brushing with remaining 2 tablespoons dressing and turning once. During last 2 minutes of grilling, top chicken with sauerkraut and cheese; cook 2 minutes or until cheese melts.
3. Serve chicken topped with grilled onion.
- 25 g Fat
- 7 g Saturated Fat
- 127 mg Cholesterol
- 664 mg Sodium
- 9 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 4 g Added Sugars
- 43 g Protein
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Nutritional Information
- 25 g Fat
- 7 g Saturated Fat
- 127 mg Cholesterol
- 664 mg Sodium
- 9 g Carbohydrates
- 2 g Fiber
- 6 g Sugars
- 4 g Added Sugars
- 43 g Protein
Directions
1. Place chicken in large zip-top plastic bag; pour 1/2 cup dressing over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 2 or up to 4 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, brushing with remaining 2 tablespoons dressing and turning once. During last 2 minutes of grilling, top chicken with sauerkraut and cheese; cook 2 minutes or until cheese melts.
3. Serve chicken topped with grilled onion.