Barbecue Chicken Salad with Pita Bread


Total Time: 40 min(s)

Prep Time: 25 min(s)

Servings: 6

What You Need

  • 6 small boneless skinless chicken breasts (1-1/2 lb.) 
  • 1/2 tsp. ground black pepper 
  • 1/3 cup flour 
  • 2 Tbsp. oil 
  • 3/4 cup barbecue sauce 
  • 3 whole wheat pita breads 
  • 1 tsp. chili powder 
  • 6 cups loosely packed torn romaine lettuce 
  • 3/4 cup matchlike carrot sticks 
  • 3/4 cup thinly sliced red onions 
  • 4 oz. (1/2 of 8-oz. pkg.) KRAFT Pepper Jack Cheese, cut into 1/4-inch cubes 
  • 1 cup cherry tomatoes, cut in half 
  • 3/4 cup ranch dressing 

Let’s Make It

  1. Heat oven to 425°F. 
  2. Sprinkle chicken with pepper; coat with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side to brown. Transfer chicken to rimmed baking pan; coat with barbecue sauce. Bake 10 to 15 min. or until done (165ºF). 
  3. Spray pitas with cooking spray; sprinkle both sides with chili powder. Place on baking sheet; bake 6 to 8 min. or until heated. Cut each pita into 8 wedges. 
  4. Toss romaine with carrots and onions. Place on serving plate; top with cheese and tomatoes. Slice chicken; place on salad.  Drizzle with dressing. Serve with pita wedges. 

Nutrition info

(Per Serving) 590 calories, 27g total fat, 6g saturated fat, 0g trans fat, 85mg cholesterol, 1130mg sodium, 56g carbohydrate, 6g dietary fiber, 18g sugars, 32g protein, 0%DV vitamin D, 6%DV calcium, 15%DV iron, 15%DV potassium.

*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.