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Coffee-BBQ Pulled Chicken Taco Salad

Coffee-BBQ Pulled Chicken Taco Salad
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Dressing
plain nonfat Greek-style yogurt 8.7 oz. 1 cup
avocados, diced 8 oz. 1 cup
fresh lime juice 8 oz. 1 cup
Chicken
OPEN PIT Original Restaurant Recipe Barbecue Sauce 2.5 lb. 1 qt.
MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed 9 oz. 1 cup
boneless skinless chicken breasts, cooked, shredded 6 lb. 1 gal.
Salad
romaine lettuce, chopped 3 lb. 2 gal.
plum tomatoes, large diced 3 lb. 2 qt.
canned black beans, rinsed 12 oz. 2 cups
corn 11.7 oz. 2 cups
Garnish
fresh cilantro, chopped - 1/3 cup
tortilla chips 7 oz. 80 each

Directions

DRESSING:
PUREE ingredients in blender or food processor. Refrigerate until ready to use.

CHICKEN:
HEAT barbecue sauce and coffee in saucepan. Add chicken; mix until well coated. Cook until heated through.

SALAD:
COMBINE ingredients.

FOR each serving: Spoon 2-1/2 cups Salad onto each serving plate. Top with 1 cup Chicken. Drizzle with 3 Tbsp. Dressing. Garnish with 1 tsp. cilantro and 5 tortilla chips.

Kraft Kitchens Tips

Special Extra
Sprinkle with 2 Tbsp. KRAFT CHEDASHARP Shreds.
K:64200v01:153387
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Nutritional Information

Nutrition Information

Calories
 550
Total fat
 13 g
Saturated fat
 2.5 g
Cholesterol
 145 mg
Sodium
 950 mg
Carbohydrate
 49 g
Dietary fiber
 7 g
Sugars
 23 g
Protein
 60 g
Vitamin A
 170 %DV
Vitamin C
 40 %DV
Calcium
 10 %DV
Iron
 20 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C