Bring the Caribbean to your barbecue this time around with our Jerk BBQ Chicken Salad. It's loaded with sweet and savory flavors for all to enjoy.
What You Need
Original recipe yields 6 servings
3/4 cup KRAFT Buttermilk Ranch Dressing
1 tsp. jerk seasoning, divided
1 can (20 oz.) pineapple chunks in juice, undrained
1/2 cup KRAFT Sweet Brown Sugar Barbecue Sauce
2 Tbsp. A.1. Original Sauce
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. olive oil
4 cups loosely packed torn romaine lettuce
1 can (15 oz.) baby corn, drained
1 can (15 oz.) black beans, rinsed
1-1/2 cups chopped red pepper s
1 can (2.8 oz.) french-fried onions
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Let's Make It
Heat grill to medium-high heat.
Mix dressing and 3/4 tsp. seasoning; refrigerate until ready to use. Drain pineapple, reserving 2 Tbsp. juice. Refrigerate pineapple chunks for later use.
Combine barbecue sauce, reserved pineapple juice, A.1. and remaining seasoning in saucepan; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.
Brush chicken with oil; grill 5 min. on each side. Brush with barbecue sauce mixture; grill 4 to 6 min. or until done (165°F), turning and brushing occasionally with remaining barbecue sauce mixture.
Toss lettuce with pineapple chunks, corn, beans and peppers. Slice chicken; place on salad. Top with onions; serve with dressing mixture.
Substitute 1/3 cup toasted BAKER'S ANGEL FLAKE Coconut for the French fried onions.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.