Reviewed: May 31, 2012

This was excellent. I used grilled chicken leftover from another meal, and omitted the corn and black beans. Wonderful salad that we thoroughly enjoyed. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: May 29, 2012

Very good and very fast/easy to make. I marinated the chicken breasts with Grillmates, the Southwest flavor, and broiled the chicken for 5 minutes under the broiler. I used 2/3 ranch dressing and 1/3 bbq sauce. I added shredded cheese but will leave that out next time because I couldn't taste it. I used 2 tomatoes instead of 1 and 3 chicken breasts instead of 2. I used 1/2 a bag of spinach and 1/2 a bag of mixed lettuce. Next time I will use even less bbq sauce and I'll add yellow onion and bacon. I'm trying to eat leftovers for lunch right now and even though I didn't put the dressing on until now, the lettuce is quite soggy. I will definitely make this again. My boyfriend had 3 servings! :-) Perfect for a week night meal!

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Reviewer:

CloudNine

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Reviewed: May 11, 2012

awesome! just like Bob Evan's wildfire chx salad! top with crushed tortilla chips!

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Reviewer:

suedogg312

Reviewed: Mar. 10, 2012

We cooked our chicken on the George Foreman & seasoned it with chili powder to give it the 'blackened' effect. LOVE this salad! Fantastic & will do it again. Great sauce too.

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Reviewer:

Bygrace73

Reviewed: Mar. 4, 2012

This worked great for my girls nite party ,filling yet still nutritional

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Reviewer:

Toniolis

Reviewed: Feb. 8, 2012

LOVED IT! I did change things just a little: 1) used leftover shredded chicken from chicken tacos last night 2) subbed a red bell pepper for the tomato 3) warmed the black beans & corn on the stove 4) switched out red onion for the fried onions 5) added some shredded cheddar cheese & avocado. Thanks for sharing such a versatile recipe!!!

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Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Jan. 24, 2012

Oh my, YUM! I made one teensy alteration to this recipe and that was to use prepackaged salad mixes. Otherwise, I made everything else exactly as instructed and I could not be happier and more satisfied! It was so good! It tasted almost exactly like the BBQ chopped chicken salads you find at Wood Ranch BBQ & Grill or at California Pizza Kitchen. I paired this salad with a slow cooker chicken tortilla soup (also found on this site) and with cornbread. You will not be disappointed! Thank you, AMYEH!

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Reviewer:

wonka5

Reviewed: Jan. 14, 2012

Yum...great salad. Make as many changes as you like and it will still be awesome. I don't like cilantro so I used parsley instead. I scaled the amounts as well (we didn't need two whole heads of lettuce or quite as much dressing). Used a rotisserie chicken among other substitutions. Everyone liked this - even my 6 year old. Give it a try!

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Reviewer:

Trouble In The Kitchen

Reviewed: Jan. 7, 2012

Very good, but the next day it's a little soggy and you can't taste the dressing very well.

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Reviewer:

CDGoodall

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Living In: Aurora, Colorado, USA

Reviewed: Dec. 30, 2011

This is a great, quick meal I use when I haven't planned ahead. I love it! I tweak it a bit by adding a small can of corn and I cut the dressing and lettuce down. I also use tortilla chips if I want some crunch but only because I always have them. Overall, super recipe!

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