Main dishes

Memphis BBQ Chopped Salad

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photo by:kraft

time

prep:

20 min

total:

20 min

servings

total:

6 servings, about 2 cups each

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What You Need

1/4

cup BULL'S-EYE Memphis Style Barbecue Sauce

1/4

cup KRAFT Classic Ranch Dressing

cups chopped iceberg lettuce (about 1/2 head)

green onions, thinly sliced

English cucumber, chopped (about 3 cups)

cups cherry tomatoes, halved

cups frozen corn, thawed, drained

1-1/2

cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

2-1/2

cups shredded cooked chicken (about 3/4 lb.)

Make It

MIX together barbecue sauce and ranch dressing.

LAYER the next 7 ingredients in a large glass bowl.

DRIZZLE with dressing just before serving.

Kraft Kitchens Tips

Tip

Roast the corn before using in this salad. Toss 2 cups thawed and drained frozen corn kernels with 1 Tbsp. olive oil. Place on baking sheet and bake in a 350ºF oven for 30 min. Cool before adding to salad.

Shortcut

This recipe is a great use for leftover barbecued chicken or a roasted chicken from the supermarket. You can also use shredded leftover barbecued pork in place of the chicken.