A good salad makes an excellent lunch, and it can leave you feeling truly satisfied! But sometimes after selecting the perfect ingredients, it feels like you’ve spent significantly more time prepping for a meal than you did enjoying it.
That’s what we kept in mind when creating this tasty barbecue chicken salad that’s convenient, full of veggies and lean protein, and done in a matter of minutes. The PERDUE® Crispy Chicken Strips are filling, while corn and beans add a yummy dynamic that makes each bite a little different. Add in tortilla strips for a fun and colorful crunch. Also, how genius is a barbecue-ranch mix for the dressing?
Watch the video for a quick tutorial on how to put it together.
8 PERDUE® Crispy Chicken Strips (or as desired — more if you love crispy chicken strips as much as we do!)
1 1/2 heads romaine lettuce (chopped)
1 (15 oz.) can corn (drained and rinsed)
1 (15 oz.) can black beans (drained and rinsed)
1/2 cup chopped tomatoes
1 avocado (diced)
Ranch dressing as desired
BBQ sauce as desired
1/2 cup tortilla strips
- Preheat oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Leave whole or chop as desired.
- In a large bowl, combine your lettuce, corn, black beans, tomatoes and avocado. Toss together.
- Drizzle ranch dressing and BBQ sauce over the top as desired and toss again.
This post is sponsored by PERDUE®.