SAN ANTONIO CHICKEN SALAD
- 4 cups shredded cooked chicken
- 4 cups torn lettuce leaves, such as romaine, radicchio, and other mixed greens
- 2 Red Delicious apples, peeled, cored, and chopped
- One 10-ounce can artichoke hearts, drained and chopped
- One 15-ounce can red kidney beans, drained
- ½ cup store-bought spicy or hot peanuts
- ¼ red onion, thinly sliced
- 2 tablespoons finely chopped cilantro
- 1 cup shredded queso Chihuahua or Monterey Jack cheese
- ½ cup prepared ranch dressing
- ½ cup prepared barbecue sauce
Instructions:
- Combine all the ingredients except the dressing and barbecue sauce in a large bowl and toss to mix well. Cover and refrigerate for at least 1 hour, until chilled.
-  Meanwhile, combine the ranch dressing and barbecue sauce in a small bowl. Cover and refrigerate.
- Serve the salad with the dressing on the side