BBQ Chicken Salad (Catering)


Equal to 4 regular entree salads.

  • 20 cups chopped romaine
  • 4 oz mixed cheese
  • 8 oz corn
  • 4 oz black beans
  • 8 oz ranch
  • 8 oz Diced tomatoes
  • 4 oz Corn tortilla strips
  • 16 oz smoked chicken (tossed in BBQ)
  • 4 oz BBQ sauce (for chicken)
  • 4 oz BBQ sauce (drizzled over salad)


  • Toss romaine and iceberg lettuce in a bowl with ranch, beans, corn, and cheese.
  • Place mix in to a to-go pan using gloved hands or tongs. Do not slide salad from bowl to bowl to transfer.
  • Make a layer ring of diced tomatoes around the salad, then sprinkle tortilla strips all around the top.
  • Add smoked chicken tossed in BBQ sauce, then lightly drizzle BBQ sauce over the entire salad
  • Pack neatly in a bag.
  • Include plastic ware and napkins.
  • Staple order to bag and double check everything.