Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
  2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
  3. Combine dressing, chili powder and cumin; mix well.
  4. To serve, divide lettuce mixture onto 6 serving plates.
  5. Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
  6. Reheat chicken or served chilled.
  7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
Most Helpful

5 5

I have made this salad for years! It is a family favorite. I make a few small (but worthwhile) changes, first, I sautee chicken breasts in a little oil and butter, then shred or cube the meat, add the BBQ sauce, and let it simmer to absorb the flavor. Then I use Green Giant Mexicorn (with red pepper) to save time. I do not put the cheese or lettuce in the black bean/onion/tomato mixture, it just gets soggy, for each salad, I put down a layer of lettuce, then the corn/bean relish, then chicken, then dressing, and top it off with the cheese and olives. Lastly, I ALWAYS serve it in a flour tortilla shell bowl! Just place a burrito sized flour tortilla in a metal (or other oven proof) bowl of appropriate size, (prick it a few times to prevent bubbles) Or use a tortilla shell bowl form which is what I have. And bake @ 350 until brown, and crisp. (about 12 min or so) The flavor of this salad is INCREDIBLE! I just love it! 04/29/08 Just a quick update: As I said, this recipe is one my family enjoys on a regular basis, It's so pretty when served, I decided to snap a quick pic, I was lucky to get these 2 before my 17 yo son snatched this one right off the table!

5 5

This was delicious. I took the advice of another reviewer and browned the chicken in a skillet with some butter, salt and pepper, also I used chicken thighs. Then shredded the chicken and sauteed it in the BBQ sauce. Also I added some avocado, it turned out tender and yummy!
Thanks for posting, will definitely be making this again!

4 5

Made this with all vegan subs (used morningstar "chicken strips", daiya pepperjack and a homemade ranch dressing from tofutti sour cream seasoning mix recipe) Really great salad! Used a brown sugar bbq sauce which was perfect! Only thing I wasn't crazy about was the chili powder/cumin added to the ranch. I thought it took away from the other flavors and was a little confusing. Just personal preference. When I made up a second salad for lunch I used plain ranch. Looks and tastes like something from a restaurant. Thanks for the recipe!.