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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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A popular Bob Evans salad. If you want to make it healthier, sub the breaded tenders for grilled. Ingredients:
1 -2 romaine lettuce hearts, chopped (depending on size or use blend of lettuces) |
10 grape tomatoes, halved |
2 green onions, chopped |
1/2 cup frozen corn kernels, thawed and drained |
1/2 cup black beans, rinsed and drained |
3/4 cup monterey jack cheese |
10 frozen breaded chicken tenders, baked according to package directions |
crushed tortilla chips or tostadas |
1 cup wildfire barbecue sauce, divided (jack daniels original or any other sweet bbq sauce) |
1/2 cup ranch dressing (or any other quality ranch dressing willd do) |
Directions:
1. In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside.
2. On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.
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