Coffee-BBQ Pulled Chicken Taco Salad

• Dressing
• 1 cup plain nonfat Greek-style yogurt
• 1 cup avocados, diced
• 1 cup fresh lime juice
• Chicken
• 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 1 cup MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed
• 1 gal. boneless skinless chicken breasts, cooked, shredded
• Salad
• 2 gal. romaine lettuce, chopped
• 2 qt. plum tomatoes, large diced
• 2 cups canned black beans, rinsed
• 2 cups corn
• Garnish
• 1/3 cup fresh cilantro, chopped
• 80 each tortilla chips

1. Dressing: Puree ingredients in blender or food processor.
2. Refrigerate until ready to use.
3. Chicken: Heat barbecue sauce and coffee in saucepan.
4. Add chicken; mix until well coated.
5. Cook until heated through.
6. Salad: Combine ingredients.
7. For each serving: Spoon 2-1/2 cups Salad onto each serving plate.
8. Top with 1 cup Chicken.
9. Drizzle with 3 Tbsp.
10. Dressing.
11. Garnish with 1 tsp.
12. cilantro and 5 tortilla chips.

dressing, yogurt, avocados, lime juice, chicken, open, coffee, chicken breasts, salad, romaine lettuce, tomatoes, black beans, corn, fresh cilantro, tortilla chips

Taken from www.kraftrecipes.com/recipes/coffee-bbq-pulled-chicken-taco-salad-153387.aspx (may not work)