-
1
HEAT grill to medium-high heat.
-
2
GRILL chicken 6 to 8 minute on each side or until done (165 degrees F), brushing with barbecue sauce for the last 2 minute.
-
3
COMBINE salad greens, vegetables and cheese in large bowl; top with chicken.
-
4
TOSS with dressing just before serving.
-
5
VARIATION: Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil.
-
6
For all methods, heat the grill to medium-high heat.
-
7
Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk.
-
8
Return husks to original position; then soak in water 10 minute Grill 15 minute or until corn is tender, turning occasionally.
-
9
Grilling shucked corn: Discard corn husks and silk.
-
10
Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing.
-
11
Grill 8 to 10 minute or until corn is tender, turning and brushing occasionally with additional dressing.
-
12
Grilling foil-wrapped shucked corn: Discard corn husks and silk.
-
13
Rinse ears with cold water.
-
14
Gently shake off excess water, then wrap corn ears individually in foil.
-
15
Grill 15 to 20 minute or until corn is tender, turning occasionally.
-
16
You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe.
-
17
To remove the kernels from the grilled corn, cool grilled ears slightly.
-
18
Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
