Bonfire Chicken Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 12 ounces iceberg garden salad
- 3⁄4 cup shredded sharp cheddar cheese
- 1⁄2 cup lightly crushed tortilla chips
- 1⁄4 cup thinly sliced green onion
- 1⁄2 cup corn kernel, frozen
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (6 ounce) packages cooked chicken, breast strips southwestern style
- 1 cup quality barbecue sauce
- 1 tablespoon honey
- couple shots Tabasco sauce (optional)
- 1⁄2 cup ranch dressing
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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