Cooked - Barbecue Chicken Chop Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Barbecue Chicken Chop Salad

4.0

3 cups medium-diced No-Fail Baked Chicken or store-bought rotisserie chicken

⅔ cup Tangy Maple Barbecue Sauce or store-bought barbecue sauce, plus more for serving

4 cups shredded curly kale (about 6 ounces)

7 ounces packed coleslaw mix or shredded green cabbage (about 3 cups)

1 pint cherry tomatoes, halved (about 1 ½ cups)

One 15.5-ounce can black beans, drained and rinsed

1 ½ cups cooked fresh corn kernels (from 2 ears), thawed, frozen corn, or from one 15-ounce can, drained

⅔ cup small-diced Cheddar (about 4 ounces)

⅓ cup chopped fresh cilantro

4 green onions, finely chopped

⅔ cup Herby Yogurt Ranch Dressing or store-bought ranch dressing

In a large bowl, combine the chicken and barbecue sauce. Mix until the chicken is evenly coated in the sauce. Set aside.
In a second large bowl, combine the kale, coleslaw mix, cherry tomatoes, black beans, corn, Cheddar, cilantro, and green onions. Add half of the ranch dressing and mix well. Let the salad sit for 10 minutes to allow the kale to soften.
Add the chicken to the kale mixture and mix well. Add more dressing if desired. Refrigerate for at least 15 minutes or chill for up to 4 hours.
Serve the salad in bowls and drizzle with more barbecue sauce.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 13 weeks ago

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