Ingredients
- 34 cup cubed cooked chicken breast
- 34 cup canned kidney beans
- rinsed and drained
- 1 small tomatoes
- chopped
- 13 cup frozen corn
- thawed
- 2 tablespoons chopped red onions
- 14 cup ranch dressing
- 1 tablespoon barbecue sauce
- 1 12 cups torn romaine lettuce
Instructions
- In a small bowl, combine the chicken, kidney beans, tomato, corn and onion.
- Combine ranch dressing and barbecue sauce and mix.
- Pour dressing/sauce over salad mixture and toss to coat.
- Cover and refrigerate for 30 minutes.
- Divide the romaine between 2 salad plates and top with salad mixture.
- Prep time does not include chill time.
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