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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! 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:
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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