“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!”
READY IN:
20mins
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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