Rodeo Ranch Chicken Salad

• - boneless skinless chicken breasts
• 1/3 cup fajita seasoning
• 1-1/4 qt. KRAFT Light Ranch Dressing
• 1-1/4 cups BULL'S-EYE Original Barbecue Sauce
• 5 gal. torn mixed salad greens
• 2-1/2 qt. celery, sliced
• 2-1/2 qt. tomatoes, cut into wedges
• 1-1/4 qt. green onions, sliced
• 2-1/2 cups pickled jalapeno pepper slices
• 1-1/4 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shreds

1. Sprinkle chicken with seasoning.
2. Grill over medium heat until cooked through (170F).
3. Remove from grill; cut into strips.
4. Mix dressing and barbecue sauce until well blended.
5. Toss greens with celery, tomatoes, onions and peppers.
6. For each serving: Place about 2 cups of the greens mixture on dinner plate.
7. Top with 3 oz.
8. (1/2 cup) cooked chicken and 2 Tbsp.
9. cheese.
10. Serve with about 2 Tbsp.
11. of the dressing mixture.

chicken breasts, fajita seasoning, dressing, barbecue sauce, salad greens, celery, tomatoes, green onions, pepper, chedasharp

Taken from www.kraftrecipes.com/recipes/-3147.aspx (may not work)