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 BBQ Chicken Salad with Pita Wedges
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BBQ Chicken Salad with Pita Wedges

Barbecue Chicken: Season chicken with salt and pepper; dust with flour. Pan-sear each side in vegetable oil on medium heat. Coat with Barbecue Sauce.,Bake in 375ºF standard oven until done (165ºF). Cool. Refrigerate until ready to use.,Pita Wedges: Spray pita breads with cooking spray; sprinkle with chili powder. Grill or bake until warm. Cut each pita into 8 wedges. Set aside.,Salad: Combine romaine| carrots| onions| cheese and peppers.,Spoon 1-1/2 cups salad mixture onto serving plate. Top with 1 sliced chicken breast| 4 tomato wedges and 3 Pita Wedges. Drizzle with 2 Tbsp. dressing.
24
servings
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Ingredients

Barbecue Chicken
24 each boneless skinless chicken breasts
4 tsp. salt
2 tsp. black pepper
1-1/3 cups all-purpose flour
1/2 cup vegetable oil
3 cups BULL'S-EYE Original Barbecue Sauce
3 cups Pita Wedges
12 each pita bread
4 tsp. chili powder
4 tsp. Salad
1-1/2 gal. romaine lettuce
3 cups carrot
3 cups red onion
3 cups pepper Jack cheese
1-1/2 cups jalapeño pepper
96 each tomato
3 cups PURE KRAFT Farmhouse Ranch Dressing

Instructions

Preparation Steps
  • Barbecue Chicken: Season chicken with salt and pepper; dust with flour. Pan-sear each side in vegetable oil on medium heat. Coat with Barbecue Sauce.
  • Bake in 375ºF standard oven until done (165ºF). Cool. Refrigerate until ready to use.
  • Pita Wedges: Spray pita breads with cooking spray; sprinkle with chili powder. Grill or bake until warm. Cut each pita into 8 wedges. Set aside.
  • Salad: Combine romaine, carrots, onions, cheese and peppers.
  • Spoon 1-1/2 cups salad mixture onto serving plate. Top with 1 sliced chicken breast, 4 tomato wedges and 3 Pita Wedges. Drizzle with 2 Tbsp. dressing.
  • Serving Suggestion
    Serve with additional barbecue sauce on the side.