This Barbecue Chicken Salad is a copycat of Bob Evans’ Wildfire Chicken Salad. Tangy barbecue chicken tops a bed of fresh veggies. Top with a simple 2-ingredient barbecue ranch dressing.
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I love when our family goes out to eat together. Even though we have dinner around the table at home almost every night, there is something about sitting around a restaurant table and having someone else do most of the work for you that is so relaxing. It seems like we have much better conversation at restaurant tables than at home tables. We need to work on that somehow!
Eating out doesn’t happen very often, since the three kids are growing and now are wanting to eat full size meals at full size prices. It seems to get more expensive every time we go out. But one of the few places we can eat a good meal at moderate prices is Bob Evans.
My old favorite at Bob Evans was the Chicken & Noodles. Although I still get that soup occasionally, I’m madly in love with the Wildfire Chicken Salad that Bob Evans serves. I usually get the grilled chicken on top rather than the fried chicken to save some calories…you really can’t tell that much of a difference between the two.
This Barbecue Chicken Salad is our version of the Wildfire Chicken Salad at Bob Evans and definitely satisfies that craving!
This barbecue chicken salad is so easy to make… lettuce, grape tomatoes, corn, onion, barbecue chicken, cheese, tortilla strips and a special sauce that is so simple, yet so perfect.
Grill up some chicken marinated in your favorite barbecue sauce. In the past, we’ve actually bought Bob Evans Wildfire Sauce in their store. To me, it tastes just as good with normal barbecue sauce, but use whichever you’d like. This is a great “leftovers” recipe, using leftover barbecue chicken from a picnic.
On a plate, layer the lettuce, corn, tomato, onion (I used red onion, but you can also use green onions), cheese and grilled chicken slices.
Then whip up this tangy little barbecue chicken salad dressing.
What is barbecue chicken salad dressing, exactly? Just equal amounts of barbecue sauce and ranch dressing. So simple, but soooo perfectly tangy and creamy.
If you’d like, you can top your salad with Fresh Gourmet’s Santa Fe Style Tortilla Strips. I used these because that is how Bob Evans makes their salad, but normally I save the extra calories and leave them off. If you like a little crunch on your salad, keep them! You can find tortilla strips to top your salad around the produce section of your grocery store.
Enjoy this Barbecue Chicken Salad. It’s great as a dinner, or even use up leftover barbecue chicken and have it for lunch the next day.
A perfect summertime meal that is easy, quick and light!
This Barbecue Chicken Salad is a copycat of Bob Evans' Wildfire Chicken Salad. Tangy barbecue chicken tops a bed of fresh veggies. Top with a simple 2-ingredient barbecue ranch dressing.
- 2 cups Lettuce Romaine, Spinach, Iceberg
- 1/4 cup corn
- 1/2 cup grape tomatoes
- 1/4 cup cheddar cheese shredded
- 3 slices red onion
- 1 barbecued chicken breast sliced*
- 1/3 cup Santa Fe-style crunchy tortilla strips
- 2 tablespoons barbecue sauce
- 2 tablespoons ranch dressing
Layer the lettuce, corn, tomatoes, cheese, onion and chicken on a plate.
Mix barbecue sauce and ranch dressing in a small bowl. Drizzle over the top of your salad.
Sprinkle with Santa Fe tortilla strips, if desired!
*I sometimes toss my chopped chicken in barbecue sauce if it is leftover and has dried out a bit. *I used Fresh Gourmet's Santa Fe Tortilla Strips. *This recipe is for one salad, but it is easily adapted to make more than one!