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BBQ Chicken Salad

BBQ Chicken Salad
 
Yield:
32 servings

Ingredients

Ingredients Weights Measures
BULL'S-EYE Original Barbecue Sauce 2 lb. 1 qt.
KRAFT Extra Heavy Mayonnaise 2 lb. 1 qt.
boneless skinless chicken breast, grilled, sliced 8 lb. 5 qt.
canned corn, drained 1 lb. + 8 oz. 1 qt.
red peppers, chopped 1 lb. 1 qt.
green onions, chopped 3 oz. 3 cups
mixed salad greens 2 lb. + 8 oz. 4 gal.
salt - -
black pepper - -

Directions

MIX barbecue sauce and mayonnaise; cover. Refrigerate until ready to use.

FOR each serving: Mix 1/4 lb. chicken, 2 Tbsp. corn, 2 Tbsp. red pepper, 1-1/2 Tbsp. green onions and 2 cups of the salad greens in large bowl. Add 1/4 cup of the barbecue sauce mixture; toss to coat. Season with salt and black pepper to taste. Spoon onto serving plate; serve immediately.

Kraft Kitchens Tips

TIP
To add spice to the salad, stir DURKEE Hot Sauce into chicken mixture, using 1 Tbsp. hot sauce for each cup of prepared salad.
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