Creamy BBQ Chicken Salad recipe

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Ingredients

4 large pieces frozen, breaded chicken
1 head romaine lettuce, chopped
1 tablespoon milk
1 tablespoon sour cream
1 teaspoon ranch dressing mix
3 tablespoons barbeque sauce (such as Sweet Baby Ray's®)
1 (15 ounce) can kidney beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, chopped

Nutrition Info

283.4 calories
carbohydrate: 35.5 g
cholesterol: 66.9 mg
fat: 3.4 g
fiber: 10.6 g
protein: 29.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 861 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.

  2. Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  3. Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth, add to lettuce and toss to coat.

  4. Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.

Recipe Yield

4 servings

Recipe Note

A favorite easy salad.

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