Rae’s Barbecue Chicken Salad


  • 1 large Granny Smith apple, coarsely chopped
  • 2 plum tomatoes, coarsely chopped
  • ½ head iceberg lettuce, shredded
  • 12 oz frozen breaded chicken tenderloins
  • ¼ cup + 2 tablespoons barbeque sauce
  • 2 tablespoons light ranch dressing
  • ½ cup canned whole kernel corn, drained
  • 1 cup shredded cheddar jack cheese
  • 1/3 cup French-fried onions (optional)


Prepare chicken following package instructions for microwave.  Let stand 1-2 minutes to cool: cut into bite-sized pieces.  For crispier chicken, follow oven-baked instructions. Place chicken and ¼ cup barbecue sauce in large bowl: toss until evenly coated. Remove chicken from bowl and set aside. Place in same bowl, remaining 2 tablespoons barbecue sauce and ranch dressing: stir until well blended. Add lettuce and toss until evenly coated. Transfer lettuce to serving platter. Arrange ingredients in rows on top of lettuce in this order:  cheese, apples, chicken, tomatoes, corn, and French-fried onions if using.  Serve.

Doubled recipe for class 🙂

Download:  Rae’s Barbecue Chicken Salad

Rae Jacobson
Lebanon, TN