Bob Evans Wildfire Salad Recipes

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WILDFIRE CHICKEN SALAD

Make and share this Wildfire Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10



Wildfire Chicken Salad image

Steps:

  • In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside.
  • On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.

Nutrition Facts : Calories 843.6, Fat 46, SaturatedFat 13.2, Cholesterol 57.5, Sodium 1977.7, Carbohydrate 92.9, Fiber 14.6, Sugar 40.6, Protein 22.2

1 -2 romaine lettuce hearts, chopped (depending on size or use blend of lettuces)
10 grape tomatoes, halved
2 green onions, chopped
1/2 cup frozen corn kernels, thawed and drained
1/2 cup black beans, rinsed and drained
3/4 cup monterey jack cheese
10 frozen breaded chicken tenders, baked according to package directions
crushed tortilla chips or tostadas
1 cup wildfire barbecue sauce, divided (Jack Daniels Original or any other sweet bbq sauce)
1/2 cup ranch dressing (or any other quality ranch dressing will do)

WILDFIRE CHOPPED SALAD RECIPE - (4/5)

Provided by GwennW

Number Of Ingredients 23



Wildfire Chopped Salad Recipe - (4/5) image

Steps:

  • Core both heads of lettuce, clean and chop into one inch pieces. Spin chopped lettuce dry in a salad spinner until completely dry (or open bags). In a large bowl, toss all salad ingredients together and mix well. Add dressing and toss right before ready to serve. Serve to guests on chilled plates. DRESSING: Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro; then taste and adjust seasonings if needed. Shake before serving.

CITRUS VINAIGRETTE:
1 head iceberg lettuce, chopped
2 heads Romaine lettuce, chopped
1/4 cup chopped bacon
1/4 cup diced Roma tomatoes
1 cup baked tortilla chips, crumbled
1/4 cup crumbled blue cheese
1/4 cup chopped scallions
4 ounces diced roasted chicken
1/4 cup roasted corn
2 whole avocados, diced
6 tablespoons, or to taste of Wildfire Citrus Vinaigrette Dressing, recipe below
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key lime if possible)
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
1 small clove garlic, halved
1/2 teaspoon Dijon mustard
1/8 teaspoon honey
freshly ground black pepper, to taste
1 pinch ground cumin
1 pinch salt, to taste
1 1/2 tablespoons minced fresh cilantro

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