BBQ Chicken Salad with Pita Wedges

• Barbecue Chicken
• 24 each boneless skinless chicken breasts (4 oz.)
• 4 tsp. salt
• 2 tsp. black pepper
• 1-1/3 cups all-purpose flour
• 1/2 cup vegetable oil
• 3 cups BULL'S-EYE Original Barbecue Sauce
• Pita Wedges
• 12 each pita breads
• 4 tsp. chili powder
• Salad
• 1-1/2 gal. romaine lettuce, cut into 1-inch pieces
• 3 cups carrots, julienned
• 3 cups red onions, thinly sliced
• 3 cups pepper Jack cheese, diced
• 1-1/2 cups fresh jalapeno peppers, thinly sliced
• 96 each tomato wedges
• 3 cups PURE KRAFT Farmhouse Ranch Dressing

1. Barbecue Chicken: Season chicken with salt and pepper; dust with flour.
2. Pan-sear each side in vegetable oil on medium heat.
3. Coat with Barbecue Sauce.
4. Bake in 375 degrees F standard oven until done (165 degrees F).
5. Cool.
6. Refrigerate until ready to use.
7. Pita Wedges: Spray pita breads with cooking spray; sprinkle with chili powder.
8. Grill or bake until warm.
9. Cut each pita into 8 wedges.
10. Set aside.
11. Salad: Combine romaine, carrots, onions, cheese and peppers.
12. Spoon 1-1/2 cups salad mixture onto serving plate.
13. Top with 1 sliced chicken breast, 4 tomato wedges and 3 Pita Wedges.
14. Drizzle with 2 Tbsp.
15. dressing.

barbecue chicken, chicken breasts, salt, black pepper, flour, vegetable oil, bullseye original barbecue sauce, wedges, pita breads, chili powder, salad, romaine lettuce, carrots, red onions, pepper, jalapeno peppers, tomato wedges

Taken from www.kraftrecipes.com/recipes/bbq-chicken-salad-pita-wedges-171348.aspx (may not work)