Throwback Salad

Back in the day, and I've mentioned this before, but for new readers, let's catch them up...I was a waitress at Bob Evans. It was my first real job, the year I turned 16. In fact, it was a brand new location here in Fort Wayne, I was corporate trained and even got to meet Dan Evans.

I spent 5 years at BE, and it was a great job for a high school and college student. I didn't quit until I got my degree, and thought it was probably a good idea to put it to good use.

Even though it's been almost 20 years since I waited tables (gulp....it's hard to believe it's been that long!) there are still dishes from those days that I crave. And Adam too, since he was one of my best customers! *Wink Wink*

I have found ways to make a lot of them at home-- Cheddar Potato Soup, Biscuits n Gravy, and Country Biscuit Breakfast...and now this salad.

About a year into my BE tenure, they debuted a new barbecue sauce, Wildfire Barbecue. OMGosh, people went crazy for it, and with good reason. It was DELICIOUS! Seriously, to this day, it is still my favorite. The most popular dish featuring it wasn't even a big plate of meat. It was the Wildfire Chicken Salad. Basically, you could get grilled or fried chicken, dipped in the sauce, chopped up and put on top of a mix of great fresh ingredients. But then there was the dressing. Oh the dressing. People went bananas for it. The funny part? It was just the barbecue sauce mixed with ranch dressing. Yep, that was it. Super simple, but it was a top seller.

The Wildfire Chicken Salad has long since been taken off the menu, or at least it wasn't there the last time I visited. And I'm pretty sure you can't buy the barbecue sauce anymore either, but I decided we needed a terrific knock off we could enjoy at home any time we wanted.

Let me introduce you to my Southwest Grilled Chicken Salad! Taking a little help from the store, this salad can be on the table in almost no time, and is the fresh, filling light supper you want on a steamy summer night!

Yes, I used a frozen, pre-cooked chicken to save some even more time, but you could easily use leftover grilled chicken, or throw some extra on the grill the next time you're cooking out.

Now-let's talk about what barbecue sauce to use. I'm going to keep that simple too. You're favorite, or whatever you have on hand. You might want to mix a tiny bit with the ranch to see if you like the flavor, but to be honest, I always use what is in the fridge, and have never found one that wasn't tasty.

Temps here in Indiana are determined to stay in the 90s, and that's just fine with us. We love summer, the hotter the better. Plus, it gives us reasons to enjoy big, tasty salads like this any night of the week!.

Southwest Grilled Chicken Salad

4 hearts of Romaine lettuce, chopped

1 (12 oz.) bag frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained well

1 bunch green onions, chopped

1 pint grape tomatoes, halved

1 (22 oz.) bag frozen grilled chicken strips

1 (3.5 oz.) bag tri-color tortilla strips

1/2 c. barbecue sauce

1/2 c. ranch dressing

In a small bowl combine barbecue sauce and ranch.  Set aside. Cook chicken according to package directions. For mine, it was heat in a large skillet with 1/2 c. water until heated through, turning often. On 4 large dinner plates, split all salad ingredients evenly. Top with chicken pieces. Serve with dressing on side.

*NOTES* Your favorite barbecue sauce will work. I use whatever I have on hand. The chicken can be added warm, allowed to cool back down, or be chilled in the fridge. It's fully cooked before frozen, so you're just reheating.

Shared at Weekend Potluck