- 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
- Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.
- 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).
- 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.
- Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.
07/10/2019
recipepes.com
creamy bbq chicken salad, recipe
PT15M
PT1H
5
455 calories
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