Bonfire Chicken Salad

• 12 ounces iceberg garden salad
• 34 cup shredded sharp cheddar cheese
• 12 cup lightly crushed tortilla chips
• 14 cup thinly sliced green onion
• 12 cup corn kernel, frozen
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 (6 ounce) packages cooked chicken, breast strips southwestern style
• 1 cup quality barbecue sauce
• 1 tablespoon honey
• couple shots Tabasco sauce (optional)
• 12 cup ranch dressing

1. Toss first four ingredients, salad through green onion, in a large salad bowl.
2. Place frozen or drained canned corn into a microwave safe dish and add salt and pepper.
3. Microwave on high 1 minute or until heated through.
4. Mix 1/2 cup barbecue sauce with honey (and a shot or two of Tabasco if desired).
5. Place chicken strips in a large skillet over medium heat and top with barbecue sauce mixture and heat through.
6. Top salad with the corn and hot chicken strips.
7. Mix remaining 1/2 cup barbecue sauce and ranch dressing in small bowl or salad dressing cruet and serve with salad.

salad, cheddar cheese, tortilla chips, green onion, corn kernel, salt, pepper, chicken, barbecue sauce, honey, couple shots tabasco sauce, ranch dressing

Taken from www.food.com/recipe/bonfire-chicken-salad-420011 (may not work)