Layered Tex-Mex BBQ Grilled Chicken Salad

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup KRAFT Original Barbecue Sauce
• 6 cups torn romaine lettuce
• 1 can (11 oz.) corn with red and green bell peppers, drained
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1/4 cup KRAFT Lite Ranch Dressing
• 1 cup broken unsalted tortilla chips

1. Heat grill to medium-high heat.
2. Spray both sides of chicken with cooking spray.
3. Grill 4 min.
4. on each side.
5. Brush with 2 Tbsp.
6. barbecue sauce.
7. Grill 2 min.
8. or until chicken is done (165 degrees F), turning and brushing occasionally with remaining barbecue sauce.
9. Remove chicken from grill.
10. Let stand 5 min.
11. Cut chicken into strips.
12. Cover platter with lettuce; top with layers of corn, chicken, salsa and cheese.
13. Drizzle with dressing; top with chips.

chicken breasts, barbecue sauce, torn romaine lettuce, corn with, taco, milk

Taken from www.kraftrecipes.com/recipes/layered-tex-mex-bbq-grilled-chicken-salad-160144.aspx (may not work)