Kathy's Cottage Summer Recipe Swap
Prep Time:12 min
Total Time:22 min
1/4 cup KRAFT Mayonnaise (or sour cream; or bottled Ranch or Bleu Cheese Dressing)
1/4 cup chopped green onions
4 small boneless skinless chicken breast halves
2 tsp. olive oil
1/2 cup BULL'S-EYE Raging Buffalo Barbecue Sauce
4 crusty sandwich rolls, partially split
4 leaf lettuce leaves
2 medium tomatoes, cut into 4 slices each
PREHEAT grill to medium-high heat. Mix mayo and onions; cover. Refrigerate until ready to serve. Brush chicken with oil.
GRILL chicken 4 min. on each side. Brush lightly with barbecue sauce. Continue grilling 2 min. or until chicken is cooked through (170°F), turning and brushing occasionally with the remaining barbecue sauce.
SPREAD top halves of rolls with the mayo mixture. Place lettuce and tomato slices on bottom halves of rolls; cover with the chicken and tops of rolls.
Layered Bruschetta Salad
Prep Time:10 min
Total Time:10 min
Makes:4 servings, 2 cups each
4 plum tomatoes, chopped
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Zesty Italian Dressing
1 bag (10 oz.) torn romaine lettuce
1 cup croutons
1 pkg. (6 oz.) OSCAR MAYER Italian Style Chicken Breast Strips (I always grill or cook extra chicken breasts whenever I fix chicken to use in recipes like this)
2 Tbsp. KRAFT Grated Parmesan Cheese
COMBINE tomatoes, basil and dressing; set aside.
PLACE lettuce in medium serving bowl; top with layers of croutons, chicken and tomato mixture.
SPRINKLE with cheese. Serve immediately.