BBQ Chicken Salad with Spiced Pita

• 24 each boneless skinless chicken breasts (4 oz./115 g)
• 4 tsp. salt
• 2 tsp. black pepper
• 1-1/3 cups all-purpose flour
• 1/2 cup vegetable oil
• 3 cups Bull's-Eye Bold Original Barbecue Sauce
• 12 each pita breads
• 4 tsp. chili powder
• 1-1/2 gal. romaine lettuce, cut into 1-inch pieces
• 3 cups carrots, julienned
• 3 cups red onions, thinly sliced
• 3 cups Kraft Monterey Jack Cheese, diced
• 1-1/2 cups fresh jalapeno peppers, thinly sliced
• 96 each tomato wedges
• 3 cups Pure Kraft Refrigerated Ranch Dressing

1. Season chicken with salt and pepper; dust with flour.
2. Add oil to large skillet on medium-high heat; pan-sear chicken 2 to 3 min.
3. on each side or until golden brown.
4. Transfer to parchment paper-lined sheet pans.
5. Coat chicken with barbecue sauce.
6. Bake in 375 degrees F (190 degrees C) standard oven until done (170 degrees F 77 degrees C).
7. Cool to room temperature.
8. Refrigerate until ready to use.
9. Spray pita breads with cooking spray; sprinkle with chili powder.
10. Grill or bake until warm.
11. Cut each pita into 8 wedges.
12. Set aside.
13. For each serving: Combine 1 cup (250 mL) lettuce, 2 Tbsp.
14. (30 mL) each carrots, onions and cheese, and 1 Tbsp.
15. (15 mL) peppers.
16. Top with 1 chicken breast, sliced on the diagonal.
17. Garnish with 4 tomato wedges and 4 pita wedges.
18. Drizzle with 2 Tbsp.
19. (30 mL) dressing.

chicken breasts, salt, black pepper, flour, vegetable oil, bullseye, pita breads, chili powder, romaine lettuce, carrots, red onions, kraft monterey jack cheese, jalapeno peppers, tomato wedges

Taken from www.kraftrecipes.com/recipes/bbq-chicken-salad-spiced-pita-175716.aspx (may not work)