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Main dishes

Memphis BBQ Chopped Salad

Memphis BBQ Chopped Salad recipe
photo by:kraft
Memphis-style BBQ sauce gives this chopped salad its sweet and tangy Southern appeal. Bonus: It serves 6—and is ready in just 20 minutes.
time
prep:
20 min
total:
20 min
servings
total:
6 servings, about 2 cups each

What You Need

1/4
cup  BULL'S-EYE Memphis Style Barbecue Sauce
1/4
cup  KRAFT Classic Ranch Dressing
6
cups  chopped iceberg lettuce (about 1/2 head)
4
 green onions, thinly sliced
1
 English cucumber, chopped (about 3 cups)
2
cups  cherry tomatoes, halved
2
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.
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