Bonfire Chicken Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 12 ounces iceberg garden salad
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup lightly crushed tortilla chips
• 1/4 cup thinly sliced green onion
• 1/2 cup corn kernel, frozen
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (6 ounce) packages cooked chicken, breast strips southwestern style
• 1 cup quality barbecue sauce
• 1 tablespoon honey
• couple shots tabasco sauce (optional)
• 1/2 cup ranch dressing

Recipe

• 1 toss first four ingredients, salad through green onion, in a large salad bowl.
• 2 place frozen or drained canned corn into a microwave safe dish and add salt and pepper. microwave on high 1 minute or until heated through.
• 3 mix 1/2 cup barbecue sauce with honey (and a shot or two of tabasco if desired).
• 4 place chicken strips in a large skillet over medium heat and top with barbecue sauce mixture and heat through.
• 5 top salad with the corn and hot chicken strips.
• 6 mix remaining 1/2 cup barbecue sauce and ranch dressing in small bowl or salad dressing cruet and serve with salad.