 | | Directions |
- Dressing: Combine barbecue sauce, olive oil, lime juice, and red wine vinegar. Whisk together.
- In bowl, place mixed greens. Top with red beans, garbanzo beans, corn, sliced peppers, radishes, red onion, and tomato.
- Add cooked, chopped chicken. Toss to combine.
- Pour dressing over right before serving. Toss to combine.
- Sprinkle crushed chips over top and cheese.
- *Can make ahead but don't pour on dressing until ready to serve, along with chips.
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Prep Time: 20 minutes
Container: grill, large serving bowl
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | SALAD DRESSING |
| - | | 1/4 cup barbecue sauce |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons lime juice |
| - | | 1 tablespoon red wine vinegar |
| - | | SALAD INGREDIENTS |
| - | | 15 ounces red beans (dark or light kidney beans), rinsed, drained |
| - | | 2 boneless, skinless, chicken breasts - grilled, cut up |
| - | | 15 ounces corn - drained (may also use fresh corn, cooked and cooled) |
| - | | 1 cup bell peppers - chopped (assortment of colors) |
| - | | 1 cup radishes, thinly sliced |
| - | | 1/2 cup red onion - chopped |
| - | | 1 tomato - chopped |
| - | | 10 ounces mixed greens bag |
| - | | 1 cup Mexican cheese - shredded |
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