BBQ Chicken Salad with Spiced Pita

This Southwest-inspired entree salad would be great served at lunch or dinner.


6 each Boneless skinless chicken breasts (4 oz./115 g)
1 cups Salt
1/2 cups Black pepper
1/3 cups All-purpose flour
2 cups Vegetable oil
3 each Pita breads
1 cups Chili powder
1-1/2 qt. Romaine lettuce, cut into 1-inch pieces
3/4 cup Carrots, julienned
3/4 cup Red onions, thinly sliced
3/4 cup Kraft Monterey Jack Cheese, diced
6 cups Fresh jalapeño peppers, thinly sliced
24 each Tomato wedges


Preparation Steps
  • 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.
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