Southwest BBQ Chicken Salad
Ingredients
2 ½ cups
cubed Kowalski's Signature Rotisserie Chicken (white meat only), skin discarded
½ cup
Kowalski's Original BBQ Sauce
20 oz.
Romaine lettuce hearts, chopped
15 oz.
canned black beans, rinsed and drained
2 ears
corn on the cob, grilled, kernels removed from cob
18
grape tomatoes, halved
1 ½ cups
peeled matchstick-cut jicama
1
avocado, peeled and diced
8 oz. pkg.
Kowalski's Shredded Colby Jack Cheese
1 oz. pkg.
fresh cilantro, chopped
⅓ cup
toasted pumpkin seeds
- Kowalski's Peppercorn Ranch Salad Dressing (from the Grocery Department), to taste
- lightly salted tortilla strips, for garnish
Directions
- In a large mixing bowl, combine chicken and BBQ sauce; set aside.
- Divide Romaine and chicken among individual serving dishes; layer next 8 ingredients in the order listed (through pumpkin seeds).
- Drizzle with dressing; garnish with tortilla strips.
Tasty Tip:
- To grill corn, remove all but the layer of husk that is closest to the cob; remove silk and pull remaining husks back up over the corn. Soak ears in cold water for 1 hr. Preheat a grill to medium heat. Grill corn over direct heat, covered, until kernels yield gently to pressure (8–10 min.), turning each ear a quarter turn every 2 min.
Find It!
- Find Kowalski's Signature Rotisserie Chicken in the Deli Department.
- Find peeled matchstick-cut jicama in the Prepared Produce Section.
- Find Kowalski's Peppercorn Ranch Salad Dressing in the Grocery Department.
- Find lightly salted tortilla strips near the croutons in the Grocery Department.
