Red Robin BBQ Chicken Salad

Red Robin BBQ Chicken Salad

2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
½ cup chopped red cabbage
1 small tomato, chopped  (1/4 cup)
1 boneless, skinless chicken breast half
½ cup barbecue sauce  (Bullseye)
½ cup canned refried black beans
½ cup shredded Cheddar cheese
¼ cup French’s Fried Onions  (onion straws)
3 avocado slices  (1/4 avocado)
¼ cup ranch dressing


Toss the lettuces and cabbage together and arrange on a large plate.
Arrange the tomato on the lettuce mixture at the bottom of the plate.
Grill the chicken breast on a hot barbecue grill for 4 to 5 minutes per side or until done.  Brush a generous coating of barbecue sauce over the chicken as it grills.
Heat the black beans in a saucepan over medium heat.
Spread the black beans over the lettuce on the left side of the plate.
Slice the warm chicken into bite-size pieces and arrange them neatly over the lettuce in the center of the plate.
Sprinkle the cheese over the lettuce on the right side of the plate.
Sprinkle the onion straws over the cheese.
Garnish the salad with 3 slices of avocado arranged side by side on the right rim of the plate.  Serve with ranch dressing and the remaining barbecue sauce on the side.

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