STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is my interpretation of one of my favorite Bob Evans salads. A chicken topped salad with a southwest kick! This version is quick, easy, and pleases adults and children alike. It's a dead ringer for the real thing! Chances are you have most of the ingredients on hand already, so give this baby a try! You won't be disappointed!”
6 cups

Ingredients Nutrition


  1. Toss first four ingredients, salad through green onion, in a large salad bowl.
  2. Place frozen or drained canned corn into a microwave safe dish and add salt and pepper. Microwave on high 1 minute or until heated through.
  3. Mix 1/2 cup barbecue sauce with honey (and a shot or two of Tabasco if desired).
  4. Place chicken strips in a large skillet over medium heat and top with barbecue sauce mixture and heat through.
  5. Top salad with the corn and hot chicken strips.
  6. Mix remaining 1/2 cup barbecue sauce and ranch dressing in small bowl or salad dressing cruet and serve with salad.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a