BBQ Ranch Salad Dressing:
½ cup store brand ranch salad dressing
½ cup Heinz Hickory BBQ sauce
Apple Cider Vinegar BBQ Sauce:
1 teaspoon apple cider vinegar
½ cup Heinz Hickory BBQ Sauce
Black Bean Corn Salsa:
1 16-ounce can black beans
1 12-ounce can Mexicorn
¼ cup white vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
Salad:
3 cups romaine lettuce washed and chopped into bite-sized pieces
6 ounces grilled chicken breast very thinly sliced
2 tablespoons French’s Original Crispy Fried Onions
BBQ Ranch Salad Dressing:
Combine the ranch dressing, BBQ sauce, and apple cider vinegar in a small bowl. Stir well.
Cover and refrigerate as you make the remaining parts of the salad.
Apple Cider Vinegar BBQ Sauce:
Combine the BBQ sauce and apple cider vinegar in a small bowl.
Cover and refrigerate until needed.
Black Bean Corn Salsa:
Rinse the black beans in a colander, and then transfer the beans to a medium bowl.
Drain the corn and place it into the bowl (it is not necessary to rinse the corn).
In a separate small bowl, combine the vinegar, vegetable oil, salt, sugar, black pepper, cumin, and chili powder. Mix well.
Pour it over the black beans and corn. Stir to combine.
Cover and refrigerate until you are ready to assemble the salad.
Salad Assembly:
Place the romaine lettuce in a serving bowl.
Sprinkle about 2 to 3 tablespoons of the corn black bean salsa over the lettuce.
Top with the grilled chicken.
Drizzle about 1 tablespoon of apple cider vinegar BBQ sauce over the salad
Sprinkle two tablespoons of French’s Original Crispy Fried Onions on top.
Serve with the BBQ ranch salad dressing.