BARBEQUE CHICKEN SALAD
This colorful salad can be made easier by buying a roasted chicken at your supermarket. You can also make it with smoked turkey or roasted pork tenderloin. The roasted chicken actually yields great tasting results as it is very moist.
Dressing
- 1/2 cup ranch dressing
- 1 tablespoon barbeque sauce
- 2 tablespoons picante sauce
- 1/2 tablespoon red wine vinegar
- pinch cayenne pepper
Salad
- 3 cups diced cooked chicken
- 1/2 teaspoon barbeque seasoning (available in the spice section)
- 2 5 ounce packages mixed greens
- 1/4 cup cooked corn kernels
- 1/2 cup diced red bell pepper
- 12 cherry tomatoes, halved
- 1/3 cup cooked black beans
- 4 scallions, trimmed and sliced
- 3/4 cup canned fried onion rings
Preheat the oven to 350
To make the dressing, combine the ranch dressing, barbeque sauce, picante sauce, vinegar and cayenne pepper.
Toss the chicken with barbeque seasoning. If using a roasted chicken, be sure to add the drippings when seasoning the chicken.
Combine the greens, chicken, corn, bell pepper, tomatoes, beans and scallions in a large bowl. Add the dressing and toss to coat all the ingredients.
Put the onion rings on a cookie sheet and toast about 4 minutes in a 350 oven. Just before serving, toss them with the salad and divide among 4 serving plates.