For someone who is so picky about chicken, I'm surprised at how much I enjoy pan-fried (lightly fried) chicken lately. I fully intended to make this BBQ chicken on the grill...then my husband came in and asked "Do you really want all these little pieces on the grill?" :) Guess I defrosted meat for chicken fajitas! Knowing we would have lost most of our chicken strips to the depths of the grill grates, I figured I better cook them on the stove as the recipe called for. As BBQ chicken, we all enjoyed this. As something super special...not so much. I definitely enjoyed it but it wasn't something I'd look for on a regular basis. 1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup Kraft Light Ranch Dressing (I used homemade buttermilk ranch instead)
1/4 cup Kraft Natural Sharp Cheddar Cheese Crumbles (I used shredded cheese)
Cook and stir chicken in barbecue sauce in skillet on medium-high heat until chicken is done. Toss greens with chicken, tomatoes and onions in large bowl. Add dressing; mix lightly. Top with cheese.
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