Best Bob Evans Wildfire Salad Recipes

BARBECUE CHICKEN SALAD

Barbecue Chicken Salad image

This Barbecue Chicken Salad is a copycat of Bob Evans' Wildfire Chicken Salad. Tangy barbecue chicken tops a bed of fresh veggies. Top with a simple 2-ingredient barbecue ranch dressing.

Provided by Lizzy T

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

2 cups Lettuce (Romaine, Spinach, Iceberg)
1/4 cup corn
1/2 cup grape tomatoes
1/4 cup cheddar cheese (shredded)
3 slices red onion
1 barbecued chicken breast (sliced*)
1/3 cup Santa Fe-style crunchy tortilla strips
2 tablespoons barbecue sauce
2 tablespoons ranch dressing

Steps:

Layer the lettuce, corn, tomatoes, cheese, onion and chicken on a plate.
Mix barbecue sauce and ranch dressing in a small bowl. Drizzle over the top of your salad.
Sprinkle with Santa Fe tortilla strips, if desired!

Nutrition Facts : Calories 722 kcal, Carbohydrate 60 g, Protein 38 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1175 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving

WILDFIRE CHICKEN SALAD

Wildfire Chicken Salad image

Make and share this Wildfire Chicken Salad recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 romaine lettuce hearts, chopped (depending on size or use blend of lettuces)
10 grape tomatoes, halved
2 green onions, chopped
1/2 cup frozen corn kernels, thawed and drained
1/2 cup black beans, rinsed and drained
3/4 cup monterey jack cheese
10 frozen breaded chicken tenders, baked according to package directions
crushed tortilla chips or tostadas
1 cup wildfire barbecue sauce, divided (Jack Daniels Original or any other sweet bbq sauce)
1/2 cup ranch dressing (or any other quality ranch dressing will do)

Steps:

In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside.
On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.

Nutrition Facts : Calories 843.6, Fat 46, SaturatedFat 13.2, Cholesterol 57.5, Sodium 1977.7, Carbohydrate 92.9, Fiber 14.6, Sugar 40.6, Protein 22.2

COPYCAT BOB EVANS WILDFIRE CHICKEN SALAD IS THE DINNER YOU WANT BEFORE SUMMER IS OVER

Copycat Bob Evans Wildfire Chicken Salad Is The Dinner You Want Before Summer Is Over image

This Copycat Bob Evans Wildfire Chicken Salad recipe is filled with fresh ingredients, topped with chicken and developed after the debut of their Wildfire Barbecue Sauce. Here's how to recreate it at home!

Provided by Krista Marshall

Categories Lunch, Salad, Dinner

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 Romaine lettuce hearts, chopped
1 (12-oz) bag frozen corn, thawed
1 (15-oz) can black beans, rinsed and drained well
1 bunch green onions, chopped
1 pint grape tomatoes, halved
1 (22-oz) bag frozen grilled chicken strips
1 (3.5-oz) bag tri-color tortilla strips
½ cup barbecue sauce
½ cup ranch dressing

Steps:

In a small bowl combine barbecue sauce and ranch. Set aside. Cook chicken according to package directions. On 4 large dinner plates, split all salad ingredients evenly. Top with chicken pieces. Serve with dressing on side.

Nutrition Facts :

WILDFIRE CHOPPED SALAD RECIPE - (4/5)

Wildfire Chopped Salad Recipe - (4/5) image

Provided by GwennW

Number Of Ingredients 23

Ingredients

CITRUS VINAIGRETTE:
1 head iceberg lettuce, chopped
2 heads Romaine lettuce, chopped
1/4 cup chopped bacon
1/4 cup diced Roma tomatoes
1 cup baked tortilla chips, crumbled
1/4 cup crumbled blue cheese
1/4 cup chopped scallions
4 ounces diced roasted chicken
1/4 cup roasted corn
2 whole avocados, diced
6 tablespoons, or to taste of Wildfire Citrus Vinaigrette Dressing, recipe below
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key lime if possible)
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
1 small clove garlic, halved
1/2 teaspoon Dijon mustard
1/8 teaspoon honey
freshly ground black pepper, to taste
1 pinch ground cumin
1 pinch salt, to taste
1 1/2 tablespoons minced fresh cilantro

Steps:

Core both heads of lettuce, clean and chop into one inch pieces. Spin chopped lettuce dry in a salad spinner until completely dry (or open bags). In a large bowl, toss all salad ingredients together and mix well. Add dressing and toss right before ready to serve. Serve to guests on chilled plates. DRESSING: Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro; then taste and adjust seasonings if needed. Shake before serving.