Memphis BBQ Chopped Salad
20 Min(s)
20 Min(s) Prep
Memphis-style BBQ sauce gives this chopped salad its sweet and tangy Southern appeal. Bonus: It serves 6—and is ready in just 20 minutes.
What You Need
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6 servings
Original recipe yields 6 servings
1/4 cup BULL'S-EYE Memphis Style Barbecue Sauce
1/4 cup KRAFT Classic Ranch Dressing
6 cups chopped iceberg lettuce (about 1/2 head)
4 green onions, thinly sliced
1 English cucumber, chopped (about 3 cups)
2 cups cherry tomatoes, halved
2 cups frozen corn, thawed, drained
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2-1/2 cups shredded cooked chicken (about 3/4 lb.)
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Let's Make It
1
Mix together barbecue sauce and ranch dressing.
2
Layer the next 7 ingredients in a large glass bowl.
3
Drizzle with dressing just before serving.
Kitchen Tips
Tip 1
Tip
Roast the corn before using in this salad. Toss 2 cups thawed and drained frozen corn kernels with 1 Tbsp. olive oil. Place on baking sheet and bake in a 350ºF oven for 30 min. Cool before adding to salad.
Tip 2
Shortcut
This recipe is a great use for leftover barbecued chicken or a roasted chicken from the supermarket. You can also use shredded leftover barbecued pork in place of the chicken.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 430mg
19%
Total Carbohydrates 23g
8%
Dietary Fibers 3g
11%
Sugars 8g
16%
Protein 26g
52%
Vitamin A
30%
Vitamin C
25%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, about 2 cups 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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