Southwest BBQ Chicken Salad

Southwest BBQ Chicken Salad

Serves 6


2 ½ cups cubed Kowalski's Signature Rotisserie Chicken (white meat only), skin discarded
½ cup Kowalski's Original BBQ Sauce
20 oz. Romaine lettuce hearts, chopped
15 oz. canned black beans, rinsed and drained
2 ears corn on the cob, grilled, kernels removed from cob
18 grape tomatoes, halved
1 ½ cups peeled matchstick-cut jicama
1 avocado, peeled and diced
8 oz. pkg. Kowalski's Shredded Colby Jack Cheese
1 oz. pkg. fresh cilantro, chopped
⅓ cup toasted pumpkin seeds
- Kowalski's Peppercorn Ranch Salad Dressing (from the Grocery Department), to taste
- lightly salted tortilla strips, for garnish
Order Groceries
  1. In a large mixing bowl, combine chicken and BBQ sauce; set aside.
  2. Divide Romaine and chicken among individual serving dishes; layer next 8 ingredients in the order listed (through pumpkin seeds).
  3. Drizzle with dressing; garnish with tortilla strips.

Tasty Tip:

  • To grill corn, remove all but the layer of husk that is closest to the cob; remove silk and pull remaining husks back up over the corn. Soak ears in cold water for 1 hr. Preheat a grill to medium heat. Grill corn over direct heat, covered, until kernels yield gently to pressure (8–10 min.), turning each ear a quarter turn every 2 min.

Find It!

  • Find Kowalski's Signature Rotisserie Chicken in the Deli Department.
  • Find peeled matchstick-cut jicama in the Prepared Produce Section.
  • Find Kowalski's Peppercorn Ranch Salad Dressing in the Grocery Department.
  • Find lightly salted tortilla strips near the croutons in the Grocery Department.