Barbecue Ranch Chicken Salad
14
People talking
Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
14
People talking
ingredients
- 2 boneless skinless chicken breasts, shredded
- 4 celery ribs, washed and sliced thin
- 1 large bell pepper, seeded and sliced into short sticks
- 1⁄2 red onion, chopped fine
- 1 (14 ounce) can corn kernels, drained
- 1 (14 ounce) can black beans, rinsed and drained
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Dressing
- 1⁄3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's)
- 1 1⁄2 tablespoons low-fat mayonnaise
- 1 1⁄2 tablespoons light sour cream
directions
- Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.
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RECIPE MADE WITH LOVE BY
@ChipotleChick
Contributor
@ChipotleChick
Contributor
"Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time."
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Great combination of flavours! I had mine wrapped in a whole wheat tortilla.
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This was good! I didn't add the onion but added onion powder, and omitted the green pepper. I put it in a jalepeno and cheese wrap and it was tasty. The flavor did mellow out the next day. Thanks for a great recipe!
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After finishing the salad, I remembered that I had a bunch of cilantro. I chopped up about half of the bunch and added it to the salad. The salad was very good as is, but the cilantro added just that little bit of extra something.
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Super yummy! I made the recipe as posted and added in some sliced black olives, diced avocado, 1/2 of a jalapeno (minced) and a few dashes of Tabasco. I served it as a wrap and it was absolutely delicious! Thanks for sharing!
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I really loved this! It was very simple to make and the perfect solution for using up leftover grilled chicken. I used frozen corn because I didn't have canned on hand, and I pan roasted it until it was golden for extra flavor. I added some cilantro and that gave it an extra boost that I will continue to add for as long as I make this salad...which will be for a long time! I used l light sour cream, but was running short on light mayo, so I subbed some light ranch dressing and it was yummy. My salad needed a little salt and fresh cracked pepper as well. I ate this by itself one day, and then put it in a whole wheat tortilla the next day for a tasty wrap. Maybe next time I will add some garlic and jalepeno for extra zip. Thanks for sharing a healthy and different salad that is truly delicious.
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