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I made this for a pot-luck cook out, and it was very good - a little more work than your ordinary green salad, but worth it. Here are the (slight) modifications I made: I used chicken tenders for ease of cooking, and I let them sit in the sauce mixture about 20 mintues before I grilled them. I added a chopped cucumber to the salad, and I used light ranch dressing to cut out some of the fat. It makes A LOT of dressing - way more than I would use on a salad. I also did not like the look of any of the bagged salads, so I used 2 heads of torn up romaine. It was probably a little too much lettuce, but as I was bringing it to a large gathering, I wanted it to go further. I really resisted adding bacon or bacon bits to this salad. I thought it would be a good addition, but I wanted to see how the original recipe was. The original is great, but I think it would be a good addition to have the bacon - probably just 3 or 4 slices cooked and crumbled. I loved the sloppy joe seasoning for the chicken (although, mine came out more of a paste than a sauce), and I think I will use it to grill chicken as a stand-alone meal.

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WorkingMom2three July 12, 2008

So yummy! I made a healthier version by marinating chicken in bbq sauce and sloppy joe seasoning (no butter), then grilled it. No beans or tortilla chips, but added jicama. Dressing is awesome...blends perfectly!

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ashley dixon February 02, 2005
Southwest BBQ Chicken Salad