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BBQ Chicken and Ranch Salad
BBQ Chicken and Ranch Salad

BBQ Chicken and Ranch Salad

1 Review(s)
Cook Minutes 25 Min
Prep : 25 Min
In this crisp and colourful salad, grilled chicken is tossed with salad greens, corn, tomatoes, onions, cheddar cheese and a creamy ranch dressing.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small boneless skinless chicken breasts (1 lb./450 g)
1/4 cup Bull's-Eye Bold Original Barbecue Sauce
2 pkg. (142 g each) torn mixed salad greens
1 cup frozen corn, thawed
1 large tomato, cut into wedges
1/4 cup sliced red onions
1/4 cup Cracker Barrel Shredded Old Cheddar Cheese
1/2 cup Kraft Rancher's Choice Dressing
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How do I make it ?
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Step 1
Heat barbecue to medium heat.
Step 2
Grill chicken 5 min. on each side. Brush with half the barbecue sauce; grill 1 to 2 min. or until done (165ºF), turning and brushing occasionally with remaining barbecue sauce.
Step 3
Slice chicken. Combine salad greens, vegetables and cheese in large bowl; top with chicken.
Step 4
Toss with dressing just before serving.
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Variation
Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling Corn in the Husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling Shucked Corn: Discard corn husks and silk. Brush corn with your favourite Kraft Dressing, such as Kraft Sun-Dried Tomato & Oregano Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling Foil-Wrapped Shucked Corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Total fat 20 g
31 %
Saturated fat 4 g
20 %
Cholesterol 80 mg
Sodium 500 mg
21 %
Total carbohydrate 20 g
7 %
Dietary fibre 3 g
12 %
Sugars 11 g
Protein 29 g
Vitamin A
25 %
Vitamin C
20 %
Calcium
6 %
Iron
15 %
Servings
4 servings, 1/4 recipe (298 g) 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.
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