BBQ Chicken Salad This salad is a great to make with leftover BBQ items - BBQ chicken, grilled corn on the cob, roasted potatoes, etc. Just combine a few ingredients that taste great together and you've got a great dinner salad! You can even dress with up with a couple onion rings on top! Ingredients:   BBQ chicken (1 breast per 2 salads works well)   roasted corn (1 cob per 2 salads works well)   Canned black beans, drained and rinsed   Chopped red pepper or roasted red pepper   Chopped red onion   Chopped green onion   Shredded sharp cheddar cheese   Shredded Monterey Jack cheese or Jalapeño Jack cheese   Chopped lettuce mix Instructions: Toss all salad ingredients together. Add dressing and combine to mix. NOTE: To roast corn on the cob on the grill: Remove corn husk and silks. Butter, salt and pepper corn before placing corn cob on grill. Turn every couple minutes for about 8-10 minutes. NOTE: To oven roast potatoes: Preheat oven and roasting pan to 500 °. Toss cubed red potatoes with seasonings (1 tsp. cayenne pepper, 2 tsp. cumin, 1 tbl. paprika, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. salt, 2 tsp. garlic-pepper seasoning, 1 tsp. chili powder, tsp. Italian seasoning, 3 tbl. olive oil). Place potatoes on heated roasting pan in a single layer (may need two pans depending on the size of the pans). Bake for about 15 minutes and then turn potatoes. Bake another 10-15 minutes, until potatoes are soft, yet crisp on the outside. Allow to cool slightly before using. NOTE: To make onion rings: Choose large onions and slice into rings. Dunk each ring into flour, then a beaten egg, and then breadcrumbs that have been seasoned with Cajun seasoning, salt and garlic-pepper seasoning. Fry in hot oil until brown. Return to Salads Index
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