Leftover cooked chicken is shredded and tossed with BBQ sauce, peppers and grilled fresh corn to make this Caribbean BBQ Pulled Chicken.
What You Need
Original recipe yields 20 servings
1/2 cup shredded cooked chicken
1/4 cup BULL'S-EYE Original Barbecue Sauce
1 cup shredded lettuce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup grilled fresh corn
2 Tbsp. chopped red pepper s
chicken-flavored cracker s
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Let's Make It
Combine chicken and barbecue sauce.
Cover plate with lettuce; top with cream cheese, chicken mixture, corn and peppers.
Serve with crackers.
Quarter cream cheese crosswise; stagger cream cheese pieces on lettuce-covered plate before topping with chicken mixture, corn and peppers.
How to Grill Fresh Corn
Heat greased grill to medium heat. Remove husks and silk from ear of corn. Grill corn 5 to 6 min. or until lightly browned, turning frequently. Cool slightly before cutting corn from cob.
Prepare using canned corn. Cook drained corn in nonstick skillet on medium heat 10 min. or until lightly browned, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2-1/2 cups spread or 20 servings, 2 Tbsp. spread and 12 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.