Barbeque Chicken Salad

I love a salad that can be the main event.

My sister is a master at creating a delectable salad and this one is a keeper of hers.

This salad stars barbequed chicken, which I marinated and Taido grilled.  The dressing has a southwestern flare, but it’s really just barbeque sauce mixed with homemade ranch. Fresh corn cut right off of the cob adds a sweetness to the spicy.

 

For the younger kids, who don’t love their salad all mixed together, I fixed plates of the same food that is in the salad while I’m throwing it all together.

I made twice as much chicken as I needed so that kids (and adults) could also eat off the platter of remaining chicken pieces.

Barbeque Chicken Salad

Ingredients:

6-8 cups spring mix

Corn sliced off 4 cobs of fresh corn that have been dropped in boiling water for 6 minutes

Barbeque chicken pieces: 2 pounds chicken strips, marinated for 4 hours in 1 cup barbeque sauce and 1/2 cup olive oil, grilled, drizzled with barbeque sauce and chopped into chunks.

8-10 small vine ripe tomatoes quartered

1 red bell pepper, seeded and chopped

crushed tortilla chips

Dressing:

1/2 cup homemade ranch dressing + 1/2 cup barbeque sauce mixed together

Assemble all the ingredients on a large platter or in a large bowl.  This part can be done ahead of time.  The platter is a great presentation, and you can serve the salad this way and have the dressing available on the side.  Or you can add the dressing just before serving.