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Barbecue Chicken Salad
Recipes
Barbecue Chicken Salad
4 servings
20 minutes total

Ingredients

  • 1 large Granny Smith apple
  • 2 plum tomatoes
  • ½ head iceberg lettuce
  • 12 oz frozen breaded chicken tenderloins
  • ¼ cup + 2 tablespoons barbecue sauce
  • 2 tablespoons light ranch dressing
  • ½ cup canned whole kernel corn
  • 1 cup shredded cheddar Jack cheese
  • ⅓ cup crispy fried onions (optional)

Steps

    1. Core apple; cut into bite-size pieces. Chop tomato; shred lettuce. Prepare chicken following package microwave instructions. Let stand 1–2 minutes to cool, then cut into bite-size pieces.
    2. Place chicken and ¼ cup barbecue sauce in large bowl; toss until evenly coated, then remove chicken from bowl.
    3. Combine ranch dressing and remaining 2 tablespoons in same bowl; add lettuce and toss until evenly coated.
    4. Transfer lettuce to serving platter. Arrange ingredients in rows on top of lettuce in this order: cheese, apples, chicken, tomatoes, corn, and fried onions, if using. Serve.

    Chef's Tip: For crispier chicken, bake following oven instructions.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 410, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 50mg, Sodium 1150mg, Total Carb 44g, Fiber 4g, Total Sugar 21g, (Incl. 12g Added Sugars), Protein 24g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 4%