Memphis BBQ Chopped Salad

Memphis-style BBQ sauce gives this chopped salad its sweet and tangy Southern appeal. Bonus: It serves 6 – and is ready in just 20 minutes.


6 servings (about 2 cups each)


1/4 cup BULL'S-EYE Memphis Style Barbecue Sauce
1/4 cup KRAFT Classic Ranch Dressing
6 cups chopped iceberg lettuce (about 1/2 head)
4 green onions, thinly sliced
1 English cucumber, chopped (about 3 cups)
2 cups cherry tomatoes, halved
2 cups frozen corn, thawed, drained
1 1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 1/2 cups shredded cooked chicken (about 3/4 pound)


Mix together barbecue sauce and ranch dressing. Layer the next 7 ingredients in a large glass bowl. Drizzle with dressing just before serving.

Estimated Time

Preparation Time: 20 minutes

Additional Information

Roast the corn before using in this salad. Toss 2 cups thawed and drained frozen corn kernels with 1 tablespoon olive oil. Place on baking sheet and bake in a 350°F (177°C) oven for 30 min. Cool before adding to salad.

This recipe is a great use for leftover barbecued chicken or a roasted chicken from the supermarket. You can also use shredded leftover barbecued pork in place of the chicken.

Nutritional Information

Amount per serving (about 2 cups): Calories 350; Total Fat 18 g; Saturated Fat 7 g; Cholesterol 80 mg; Sodium 430 mg; Carbohydrate 23 g; Dietary Fiber 3 g; Sugars 8 g; Protein 26 g

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