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Baja Grilled Chicken Chef's Salad

Name: Baja Grilled Chicken Chef&#39;s Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings, 1/4 recipe each
Ingredients: 2 Tbsp. extra virgin olive oil; 1-1/2 tsp. each brown sugar and Heinz Apple Cider Vinegar; 1/2 cup Diana Sauce Gourmet Western Smokehouse BBQ Sauce, divided; 1 Tbsp. fresh lime juice; 1 tsp. finely chopped canned chipotle peppers in adobo sauce; 4 small boneless skinless chicken breasts (1 lb./450 g); 2 ears corn on the cob, husks and silk removed; 2 fresh pineapple rings (1/2 inch thick); 6 cups shredded iceberg lettuce; 1 small avocado, sliced; 1 small sweet red pepper, cut into strips; 2 green onions, sliced

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Prep : 45 Min Cook: 15 Min

Chockfull of fresh ingredients, this colourful salad gets an extra boost of flavour from the smoky barbecue sauce.

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 Tbsp. extra virgin olive oil

1-1/2 tsp. each brown sugar and Heinz Apple Cider Vinegar

1/2 cup Diana Sauce Gourmet Western Smokehouse BBQ Sauce, divided

1 Tbsp. fresh lime juice

1 tsp. finely chopped canned chipotle peppers in adobo sauce

4 small boneless skinless chicken breasts (1 lb./450 g)

2 ears corn on the cob, husks and silk removed

2 fresh pineapple rings (1/2 inch thick)

6 cups shredded iceberg lettuce

1 small avocado, sliced

1 small sweet red pepper, cut into strips

2 green onions, sliced

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Step 1

Heat greased barbecue to medium-high heat.

Step 2

Mix oil, sugar, vinegar and 1/4 cup barbecue sauce until blended; reserve for later use. Mix remaining barbecue sauce with lime juice and chipotle peppers until blended; brush onto chicken.

Step 3

Place chicken, corn and pineapple on barbecue grate. Grill 5 min., turning pineapple occasionally. Transfer pineapple to cutting board. Continue to grill chicken and corn 8 to 10 min. or until chicken is done (165ºF) and corn is tender, turning chicken after 5 min. and turning corn occasionally. Transfer chicken and corn to cutting board; cool slightly.

Step 4

Cut chicken into thin slices, then cut each pineapple ring into 4 pieces. Cut corn into 1-inch thick rounds.

Step 5

Cover platter with lettuce. Arrange chicken, corn, pineapple, avocados and sweet peppers in rows over lettuce. Sprinkle with onions; drizzle with reserved barbecue sauce mixture.

Kraft Kitchen Tips!

Special Extra

Serve with lime wedges for squeezing over the salad just before serving.

Nutrition

Calories

380

Calories From Fat

% Daily Value

Fat 14 g

Saturated fat 2 g

10 %

Cholesterol 65 mg

Sodium 340 mg

15 %

Carbohydrate 37 g

Fibre 4 g

Sugars 20 g

Protein 30 g

Vitamin A

15 %

Vitamin C

70 %

Calcium

6 %

Iron

20 %

Servings

4 servings, 1/4 recipe 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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