Bonfire Chicken Salad

"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!"
 
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Ready In:
20mins
Ingredients:
12
Yields:
6 cups
Serves:
4
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ingredients

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directions

  • Toss first four ingredients, salad through green onion, in a large salad bowl.
  • 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.
  • Mix 1/2 cup barbecue sauce with honey (and a shot or two of Tabasco if desired).
  • Place chicken strips in a large skillet over medium heat and top with barbecue sauce mixture and heat through.
  • Top salad with the corn and hot chicken strips.
  • Mix remaining 1/2 cup barbecue sauce and ranch dressing in small bowl or salad dressing cruet and serve with salad.

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