Amy's Barbecue Chicken Salad

196 Reviews

Prep: 15 min
Cook: 12 min
Ready In: 35 min

“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!” - by AMYEH

Directions

Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Nutrition

Amount Per Serving (8 total)

Calories
252 cal
13%

Fat
14.2 g
22%

Carbs
23.5 g
8%

Based on a 2,000 calorie diet

Reviews (196)

Rate This Recipe

108

JEFFBOWERS

Jun. 22, 2004

"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 ..." See moreare 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."

JACEY17

Jan. 29, 2006

"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"...." See more 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!"

Blon-Dish

Jul. 1, 2005

"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 crumb..." See moreled 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!!!"

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