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Wendy's BBQ Ranch Chicken Salad
You can make Wendy's BBQ Ranch Chicken salad at home with this easy copycat recipe.
Course
Salad
Cuisine
American
Keyword
BBQ Ranch Chicken Salad, Wendy's Salad
Prep Time
8
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
23
minutes
minutes
Servings
1
Calories
828
kcal
Author
Stephanie Manley
Ingredients
▢
4-5
slices
grilled chicken
(you can find this in the freezer section at the grocery store or use leftovers) or a grilled chicken breast
▢
1/4
cup
corn kernels, drained
▢
1/4
cup
diced tomatoes
▢
1
tablespoon
shredded cheddar cheese
▢
2
slices
Applewood smoked bacon, cooked and chopped
▢
1
tablespoon
honey
▢
2
tablespoons
BBQ sauce
▢
2
tablespoons
creamy ranch dressing
(Marzetti® brand recommended)
▢
4
cups
salad greens
- ideally a mix of iceberg and romaine
Instructions
In an iron skillet, cook the corn over medium-high until it begins to blacken. Be careful as this will happen quickly and you don’t want it to burn.
Remove the corn from skillet.
If your chicken isn’t already cooked, turn the heat to medium and add 1 teaspoon olive oil in the same skillet.
Sprinkle your chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
Cook chicken on one side in the skillet until edges are opaque, about 7-10 minutes.
Turn the chicken over. Cover and cook about 10 minutes more or until a meat thermometer registers 165 degrees.
Transfer the chicken to a cutting board and let it rest for 5 minutes.
Cut the chicken into bite-sized pieces.
Place the salad greens in a bowl.
Top the salad greens with chicken, corn, tomatoes, and bacon.
Mix the honey with 1 tablespoon of the BBQ sauce and drizzle it over the salad.
Blend the remaining BBQ sauce with the ranch dressing and serve it with the salad.
Nutrition
Calories:
828
kcal
|
Carbohydrates:
49
g
|
Protein:
34
g
|
Fat:
55
g
|
Saturated Fat:
16
g
|
Cholesterol:
139
mg
|
Sodium:
1198
mg
|
Potassium:
854
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
2375
IU
|
Vitamin C:
47.7
mg
|
Calcium:
170
mg
|
Iron:
3
mg
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@CopyKatRecipes
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#copykatrecipes
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