BBQ Ranchero Chicken Salad

Name: BBQ Ranchero Chicken Salad
Yield: 6 serving(s)
Ingredients: 6 boneless skinless chicken breast halves, about 1-1/2 lbs.; 1/2 cup barbecue sauce; 1 (10 ounce) package mixed salad greens, torn (6 cups packed); 2 medium tomatoes, chopped; 1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.); 1 small red bell pepper, cut into short, thin strips; 1 (11 ounce) can whole kernel corn, drained; 1/2 cup canned black beans, rinsed and drained; 1 (2 1/2 ounce) can ripe olives, sliced, drained; 2 green onions, thinly sliced; 1 cup fat free ranch dressing; 1 teaspoon chili powder; 3/4 teaspoon cumin, ground

Submitted by Dancer

Download

photo by DuChick

Ingredients:: 13
Serves:: 6

ingredients

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
¹⁄₂ cup barbecue sauce
1 (10 ounce) package mixed salad greens, torn (6 cups packed)
2 medium tomatoes, chopped
1 ¹⁄₂ cups jalapeno pepper cheese, your favorite (6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) can whole kernel corn, drained
¹⁄₂ cup canned black beans, rinsed and drained
1 (2 1/2 ounce) can ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
³⁄₄ teaspoon cumin, ground

directions

Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
Combine dressing, chili powder and cumin; mix well.
To serve, divide lettuce mixture onto 6 serving plates.
Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
Reheat chicken or served chilled.
Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Questions & Replies

How long did it talk you guys prep this whole thing

Spencer C.

Reviews

I have made this salad for years! It is a family favorite. I make a few small (but worthwhile) changes, first, I sautee chicken breasts in a little oil and butter, then shred or cube the meat, add the BBQ sauce, and let it simmer to absorb the flavor. Then I use Green Giant Mexicorn (with red pepper) to save time. I do not put the cheese or lettuce in the black bean/onion/tomato mixture, it just gets soggy, for each salad, I put down a layer of lettuce, then the corn/bean relish, then chicken, then dressing, and top it off with the cheese and olives. Lastly, I ALWAYS serve it in a flour tortilla shell bowl! Just place a burrito sized flour tortilla in a metal (or other oven proof) bowl of appropriate size, (prick it a few times to prevent bubbles) Or use a tortilla shell bowl form which is what I have. And bake @ 350 until brown, and crisp. (about 12 min or so) The flavor of this salad is INCREDIBLE! I just love it! 04/29/08 Just a quick update: As I said, this recipe is one my family enjoys on a regular basis, It's so pretty when served, I decided to snap a quick pic, I was lucky to get these 2 before my 17 yo son snatched this one right off the table!

blueguitargirl1985
This was delicious. I took the advice of another reviewer and browned the chicken in a skillet with some butter, salt and pepper, also I used chicken thighs. Then shredded the chicken and sauteed it in the BBQ sauce. Also I added some avocado, it turned out tender and yummy!<br/>Thanks for posting, will definitely be making this again!

liljenn
Made this with all vegan subs (used morningstar "chicken strips", daiya pepperjack and a homemade ranch dressing from tofutti sour cream seasoning mix recipe) Really great salad! Used a brown sugar bbq sauce which was perfect! Only thing I wasn't crazy about was the chili powder/cumin added to the ranch. I thought it took away from the other flavors and was a little confusing. Just personal preference. When I made up a second salad for lunch I used plain ranch. Looks and tastes like something from a restaurant. Thanks for the recipe!.

Nikoma
Excellent! <br/>Can't wait to make again.

Sonya 3
Really good, beautiful, and easy. Instead of canned, I threw a few handfuls of frozen corn in a skillet and pan-roasted it. Also used light ranch. Looking forward to leftovers for lunch tomorrow. Thanks for sharing the recipe!

LonghornMama

see 6 more reviews

Tweaks

This was a Great salad! The dressing was perfect with the BBQ , we used the mexicorn and used a mexican blend cheese instead of the jalepeno pepper cheese b/c that's what we had. I can't wait to make this again, thank you!

Kristiina