Bbq chicken and ranch salad

Indulge in the ultimate BBQ chicken and ranch salad bursting with mouthwatering flavors. Enjoy the perfect blend of smoky, tangy, and creamy notes in every bite. A tantalizing culinary experience awaits!

Ingredients:

• 4 small boneless skinless chicken breasts (1 lb.)
• ¼ cup KRAFT Original Barbecue Sauce
• 1 pkg. (10 oz.) mixed salad greens
• 1 cup frozen roasted corn
• 1 large tomato, cut into wedges
• ¼ cup sliced red onions
• ¼ cup KRAFT Shredded Cheddar Cheese
• ½ cup KRAFT Classic Ranch Dressing

Instructions:

1. PREHEAT the grill until it reaches a medium-high temperature. COOK the chicken for 6 to 8 minutes on each side or until it reaches an internal temperature of 165°F. During the last 2 minutes of grilling, brush the chicken with barbecue sauce. MIX salad greens, vegetables, and cheese together in a large bowl; place the grilled chicken on top. Just before serving, TOSS the salad with dressing.Use grilled corn on the cob for this recipe, which can be grilled in various ways – with the husks on, shucked, or shucked and wrapped in foil. Regardless of the method, ensure that the grill is preheated to medium-high heat. When grilling corn with husks on: Peel back the husks, leaving them attached at the base of each ear, and remove the silk. Fold back the husks into place and soak in water for 10 minutes. Grill for about 15 minutes or until the corn is tender, turning occasionally. When grilling shucked corn: Remove the husks and silk from the corn. Brush the corn with your preferred KRAFT Dressing, like KRAFT Sun-Dried Tomato Vinaigrette Dressing. Grill for 8 to 10 minutes or until the corn is tender, turning and brushing with more dressing as needed. When grilling shucked corn wrapped in foil: Discard the husks and silk, rinse the corn with cold water, then individually wrap the ears in foil. Grill for 15 to 20 minutes or until the corn is tender, turning occasionally. You will require 2 medium corn ears to yield 1 cup of kernels for this recipe. To remove the kernels from the grilled corn, cool the ears slightly, hold each cob at an angle firmly, and carefully cut downwards (away from yourself) with a sharp knife in several rows.

Summary:

• Calories: 1519 kcal
• Fat: 79 g
• Protein: 122 g
• Carbs: 81 g
• Potassium: 3127 mg
• Magnesium: 261 mg