BBQ Chicken Salad
I made this recipe up in 1991 after a visit to Red Robin restaurant. I thought their salad was pretty great and I had to recreate it at home. Now you can get this salad everywhere, but.... I still like it so I'm including it in my recipe blog. One of these days, it will no longer be in fashion and I will want to remember how I made it. I offer proof --- when I was a kid Green Goddess was the salad dressing of the day. Who uses that now, I ask you! I'm sure it will make a comeback someday soon.
2 cups chicken, cubed into 1 inch pieces
1 package pre-washed romaine lettuce
2 large tomatoes, chopped
4 green onions (white part only), chopped fine
½ can black beans, drained
½ cup sweet white corn kernels
1 cup grated cheese
1/3 cup Ranch dressing
1/3 cup prepared BBQ sauce (I use Jack Daniel’s Original No. 7, or Sweet Baby Ray's Original)1 cup French’s French Fried Onions, lightly toasted (The kind you use as a topping for green bean casserole)
In a small bowl, mix the Ranch Dressing and the BBQ sauce together. (You can add more Ranch or more BBQ sauce according to your own taste). Set aside.
Combine all other ingredients in a large salad bowl. Pour the dressing over the salad and toss. Add more dressing as needed.
Serves 4 to 6.
2 cups chicken, cubed into 1 inch pieces
1 package pre-washed romaine lettuce
2 large tomatoes, chopped
4 green onions (white part only), chopped fine
½ can black beans, drained
½ cup sweet white corn kernels
1 cup grated cheese
1/3 cup Ranch dressing
1/3 cup prepared BBQ sauce (I use Jack Daniel’s Original No. 7, or Sweet Baby Ray's Original)1 cup French’s French Fried Onions, lightly toasted (The kind you use as a topping for green bean casserole)
In a small bowl, mix the Ranch Dressing and the BBQ sauce together. (You can add more Ranch or more BBQ sauce according to your own taste). Set aside.
Combine all other ingredients in a large salad bowl. Pour the dressing over the salad and toss. Add more dressing as needed.
Serves 4 to 6.
