"This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!" — AMYEH
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skinless, boneless chicken breast halves
red leaf lettuce, rinsed and torn
green leaf lettuce, rinsed and torn
fresh tomato, chopped
1 (15.25 ounce) can
whole kernel corn, drained
1 (15 ounce) can
black beans, drained
1 (2.8 ounce) can
French fried onions
Very tasty, a whole family pleaser. I will do a few things differently next time though. 1. Salt and pepper the chicken before grilling. 2. Use less lettuce. Unless they're very small, two heads are too much. 3. Add another tomato. My wife suggested using less barbeque sauce in the dressing, so you might try adding the bbq sauce to the dressing to taste.
The dressing tasted like Western Dressing. Husband didn't like the beans. Good ideas for something different.
Excellent! I used a bag of lettuce to make things easier. I also left off the Fried Onions to make it a little bit healthier. Next time I will add some crunched up tortilla chips for some "crunch". I also added some red onion and cheese. I used fat free ranch dressing and I couldn't tell once it was mixed with the barbeque sauce. This makes a great and easy lunch!
I got all thumbs up on this recipe from my family!!! It was incredibly easy to throw together...I did add some garlic powder blend to the chicken prior to grilling to spice it up a bit. I also crumbled up some tortilla chips and put them on the salad instead of using the fried canned onions...I served it with the Waikiki cornbread and everybody couldn't stop raving!!!
Great salad with a nice Southwestern flair - perfect for a weeknight meal! I rubbed my chicken breasts with a little "Taco Seasoning II" from this site and grilled them brushing them with a bit of KC Masterpiece BBQ sauce right before they were done. I used a mix of romaine and iceberg lettuce and added some shredded Mexican blend cheese. Instead of bottled ranch dressing I used "Ranch-Style Buttermilk" Dressing from this site and didn't mix and barbeque sauce in it. Overall, very tasty!
Even though the fried onions would have been tasty & added a nice texture, I left them out to reduce the calories. I also omitted the cilantro due to family preference. The 2nd time I made this, I used 2/3 cup of ranch dressing & 1/3 cup barbeque sauce because my husband likes a milder taste. It was still good but I also thought it was fine the 1st time I made it, with the dressing proportions as written.
I also added some avocado and it was a very easy, and great recipe. One thing is if you want to save extras for the next day keep the dressing on the side.
I had been looking for a recipe to replicate the BBQ Chicken Salad at Mimi's Cafe (a great chain restaurant) and this was pretty close. I made it exactly as directed. Next time I'll add jicama, like Mimi's does. Thanks for the recipe, Amy!
* Percent Daily Values are based on a 2,000 calorie diet.
Amy's Barbecue Chicken Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 252
** Calories from Fat: 128
This delicious chicken salad is bursting with healthy greens.
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