Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts
  • ⅓ cup Barbecue Sauce
  • 10 ounces chopped romaine lettuce
  • ½ cup chopped cilantro (divided)
  • ½ cup corn (cooked and slightly cooled)
  • ¼ cup halved and sliced radishes
  • 15 ounce can black beans (rinsed and drained)
  • 1 cup Shredded Cheese
  • 1/2 cup chopped tomato
  • 1 large avocado (sliced)
  • 1/3 cup Ranch Dressing

Instruction

  • Adjust oven rack to the middle position and preheat to 375 degrees F. Place the chicken in an 8x8-inch baking dish and cover evenly with the KRAFT Barbecue Sauce. Cook for 20-25 minutes, or until the chicken's internal temperature reaches 165 degrees F. Let the chicken cool slightly and slice on a diagonal.
  • In a large bowl add the romaine lettuce, 1/4 cup of the chopped cilantro, corn, radishes, black beans, VELVEETA Shredded Cheese, and tomato. Toss until all of the toppings are evenly distributed. Pour the salad out onto a large platter and top with the sliced chicken and avocado.
  • In a small bowl mix the KRAFT Ranch Dressing and the remaining 1/4 cup cilantro together. Top the salad with the ranch dressing mixture serve.