Barbecued Chicken Chopped Salad

• 24 each boneless skinless chicken breasts (1/4 lb. each)
• 3 cups BULL'S-EYE Original Barbecue Sauce, divided
• 2-1/4 gal. iceberg lettuce, chopped
• 2-1/4 gal. romaine lettuce, chopped
• 2 qt. tomatoes, medium dice Safeway 1 lb For $1.29 thru 02/09
• 1-1/2 qt. frozen fire-roasted corn, thawed
• 1-1/2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 3 cups OSCAR MAYER Bacon Pieces
• 2-1/4 cups red onions, small dice
• 4-1/2 cups KRAFT Honey Dijon Dressing
• 1-1/2 qt. corn bread croutons
• 3 cups KRAFT Ranch Dressing (FS)

1. Grill chicken on medium-high heat 3 to 4 min.
2. on each side or until cooked through (165 degrees F), brushing each side with 1 Tbsp.
3. of the barbecue sauce for the last few minutes of the grilling time.
4. Cool slightly.
5. Cut into 1-inch pieces.
6. Combine chicken with all remaining ingredients except dressings and croutons.
7. For each serving: Toss 4 cups of the salad with 2 Tbsp.
8. honey Dijon dressing; place on serving plate.
9. Top with 1/4 cup croutons and 1 Tbsp.
10. ranch dressing.

chicken breasts, bullseye original barbecue sauce, iceberg lettuce, romaine lettuce, tomatoes, frozen fire, chedasharp, oscar mayer, red onions, honey, corn bread croutons, dressing

Taken from www.kraftrecipes.com/recipes/barbecued-chicken-chopped-salad-110916.aspx (may not work)