Barbecued Chicken Salad

Barbecued Chicken Salad

I love the Barbecued Chicken Salad at Harvey’s, an area chain of casual dining restaurants. 
My friends, Julie and Mitzi, and I all order this almost every time we go to Harvey's.
My homemade version tastes very, very similar. I bake my tortilla strips. Harvey's fries theirs. That's about the only difference. Once you "crunch them down" into your salad as you're eating it, there's really no difference in taste at all. I have been making this salad for years, ever since one of their chefs demonstrated it on a local news channel's cooking segment. Maybe that's why mine tastes so similar!

Barbecued Chicken Salad

This is more of a list than a recipe!
Purchase the amounts of the following ingredients needed for your family:

shredded or chopped lettuce (Harvey's uses shredded, so I do, too!)
ranch dressing (I usually make it for the dry packet.)
canned black beans, drained and rinsed
canned shoe peg corn, drained
chopped green onions
chopped tomatoes
grilled chicken breasts strips (homemade or pre-cooked) tossed with your favorite bbq sauce
corn tortilla strips (homemade or commercially prepared, which are found in the crouton section at the grocery) or you can use crushed tortilla chips, if you don't want to make or buy the strips
shredded Mexican cheese blend

I like to chill all my ingredients, other than the chicken and tortilla chips, if time permits.

Homemade tortilla strips:
Baked Version:
Stack corn tortillas and cut into 1/4-inch-wide strips. Spread strips slightly apart on a nonstick 12x15-inch baking sheet and spray with cooking spray.
Bake in a 400º oven, stirring occasionally, until crisp and lightly browned, 5 to 10 minutes.

Fried Version:

Stack corn tortillas and cut into 1/4-inch-wide strips. In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until golden brown, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.

To put salad together:

Toss shredded lettuce with ranch dressing. Top with the remaining ingredients in the order listed. Drizzle with a bit more ranch dressing, if you like.

Visit Tempt My Tummy Tuesdays for more great recipes!


  1. This sounds really tasty! I love the idea of the barbecue flavor running through a nice, crunchy salad. And, in my opinion, there is no better corn than shoepeg corn,so that makes it even better!

  2. Yum! That makes me hungry! I know hubby would go for this so I'll have to add it to my menu for later in the week. I'll have to shop for the ingredients first!
    BTW, hubby went back to work today! Praise God! Thanks for all your prayers! :)

  3. I'm really in to salads right now and this one looks delicious!

  4. That does look like a good salad! Thanks Connie for sharing your recipe and linking to Tempt My Tummy Tuesday.


Thanks for sharing! I love comments!