Jacked-Up Monterey Chicken Salad

Prep Time 10 mins Cook Time 15 mins Serves 4     adjust servings

If you enjoy Monterey Chicken, you are going to LOVE this Jacked-Up Monterey Chicken Salad! It's quick, easy and perfect for a wholesome weeknight dinner!


For the chicken

  • 4 small boneless, skinless chicken breast halves
  • Salt and pepper, to taste
  • 1/2 cup Kraft BBQ sauce

For the salad

  • 1 bag (18 oz.) Marketside Premium Romaine Salad
  • 1 container (10 oz.) Marketside Spicy Pico De Gallo
  • 2-3 green onions, chopped
  • 1 cup (4 oz.) Kraft Colby Jack cheese, shredded
  • 8 slices Oscar Mayer bacon, cooked and crumbled
  • Kraft Ranch dressing, for serving


  1. Preheat a grill to medium-high heat. Season chicken with salt and pepper. Lightly oil grill grate. Cook chicken on the prepared grill for 6-8 minutes per side, or until the juices run clear. During the last 5 minutes of grilling, brush each chicken breast with BBQ sauce. Allow chicken to cook to 160°F (Upon a mandatory rest off the grill, the meat temperature will continue to rise to 165°F approved by the FDA.) Remove chicken from grill and allow to rest while you prepare the rest of the salad.
  2. Divide the Romaine salad between 4 serving plates. Top each salad with desired amount of Pico de Gallo. Evenly divide the green onions, cheese, and bacon between the four plates. Cut the chicken into strips or cubes and place on top of the salad.
  3. To serve, drizzle each salad with Ranch dressing. Serve immediately.


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