BBQ Chicken Salad with Spiced Pita

BBQ Chicken Salad with Spiced Pita
Yield:
24 servings, 1 salad (385 g) each

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts (4 oz./115 g) 6 lb. [2.7 kg] 24 each
salt 4 tsp. [20 mL]
black pepper 2 tsp. [10 mL]
all-purpose flour 11 oz. [310 g] 1-1/3 cups [325 mL]
vegetable oil 4 oz. [115 g] 1/2 cup [125 mL]
Bull's-Eye Bold Original Barbecue Sauce 1 lb. [850 g] 3 cups [750 mL]
pita breads 1 lb. [710 g] 12 each
chili powder 4 tsp. [20 mL]
romaine lettuce, cut into 1-inch pieces 2.5 lb. [1.1 kg] 1-1/2 gal. [6 L]
carrots, julienned 15 oz. [425 g] 3 cups [750 mL]
red onions, thinly sliced 12 oz. [340 g] 3 cups [750 mL]
Kraft Monterey Jack Cheese, diced 12 oz. [340 g] 3 cups [750 mL]
fresh jalapeño peppers, thinly sliced 5 oz. [140 g] 1-1/2 cups [375 mL]
tomato wedges 5 lb. [2.2 kg] 96 each
Pure Kraft Refrigerated Ranch Dressing 1.5 lb. [675 g] 3 cups [750 mL]
boneless skinless chicken breasts (4 oz./115 g) 1.5 lb. [675 g] 6 each
salt 1 tsp. [5 mL]
black pepper 1/2 tsp. [2 mL]
all-purpose flour 2.75 oz. [80 g] 1/3 cup [75 mL]
vegetable oil 1 oz. [30 g] 2 Tbsp. [30 mL]
Bull's-Eye Bold Original Barbecue Sauce 7.5 oz. [210 g] 3/4 cup [175 mL]
pita breads 6.25 oz. [180 g] 3 each
chili powder 1 tsp. [5 mL]
romaine lettuce, cut into 1-inch pieces 10 oz. [285 g] 1-1/2 qt. [1.5 L]
carrots, julienned 3.75 oz. [105 g] 3/4 cup [175 mL]
red onions, thinly sliced 3 oz. [85 g] 3/4 cup [175 mL]
Kraft Monterey Jack Cheese, diced 3 oz. [85 g] 3/4 cup [175 mL]
fresh jalapeño peppers, thinly sliced 1.25 oz. [35 g] 6 Tbsp. [90 mL]
tomato wedges 1.25 lb. [565 g] 24 each
Pure Kraft Refrigerated Ranch Dressing 6 oz. [170 g] 3/4 cup [175 mL]

Directions

Season chicken with salt and pepper; dust with flour. Add oil to large skillet on medium-high heat; pan-sear chicken 2 to 3 min. on each side or until golden brown. Transfer to parchment paper-lined sheet pans. Coat chicken with barbecue sauce.

Bake in 375ºF (190ºC) standard oven until done (170ºF [77ºC]). Cool to room temperature. Refrigerate until ready to use.

Spray pita breads with cooking spray; sprinkle with chili powder. Grill or bake until warm. Cut each pita into 8 wedges. Set aside.

For each serving: Combine 1 cup (250 mL) lettuce, 2 Tbsp. (30 mL) each carrots, onions and cheese, and 1 Tbsp. (15 mL) peppers.

Top with 1 chicken breast, sliced on the diagonal. Garnish with 4 tomato wedges and 4 pita wedges. Drizzle with 2 Tbsp. (30 mL) dressing.

Kraft Kitchens Tips

Make Ahead
Chicken can be prepared ahead of time. Refrigerate up to 1 day before serving. Pita breads can also be prepared ahead of time. Store in an airtight container at room temperature up to 1 day before serving.
Serving Suggestion
Serve with additional barbecue sauce on the side.

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Nutritional Information
Calories
 580
Total fat
 25 g
Saturated fat
 4.5 g
Cholesterol
 85 mg
Sodium
 1200 mg
Carbohydrate
 51 g
Dietary fibre
 4 g
Sugars
 19 g
Protein
 35 g
Vitamin A
 80 %DV
Vitamin C
 60 %DV
Calcium
 20 %DV
Iron
 30 %DV