BBQ Chicken and Ranch Salad
- 4 small boneless skinless chicken breasts (1 lb.)
- 14 cup KRAFT Original Barbecue Sauce
- 1 (10 ounce) package mixed salad greens
- 1 cup frozen roasted corn
- 1 large tomatoes, cut into wedges
- 14 cup sliced red onion
- 14 cup KRAFT Shredded Cheddar Cheese
- 12 cup KRAFT Classic Ranch Dressing
- HEAT grill to medium-high heat.
- GRILL chicken 6 to 8 minute on each side or until done (165 degrees F), brushing with barbecue sauce for the last 2 minute.
- COMBINE salad greens, vegetables and cheese in large bowl; top with chicken.
- TOSS with dressing just before serving.
- VARIATION: Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil.
- For all methods, heat the grill to medium-high heat.
- Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk.
- Return husks to original position; then soak in water 10 minute Grill 15 minute or until corn is tender, turning occasionally.
- Grilling shucked corn: Discard corn husks and silk.
- Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing.
- Grill 8 to 10 minute or until corn is tender, turning and brushing occasionally with additional dressing.
- Grilling foil-wrapped shucked corn: Discard corn husks and silk.
- Rinse ears with cold water.
- Gently shake off excess water, then wrap corn ears individually in foil.
- Grill 15 to 20 minute or until corn is tender, turning occasionally.
- You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe.
- To remove the kernels from the grilled corn, cool grilled ears slightly.
- Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
chicken breasts, barbecue sauce, corn, tomatoes, red onion, cheddar cheese, dressing
Taken from www.food.com/recipe/bbq-chicken-and-ranch-salad-517489 (may not work)