I had this salad at Max & Erma’s when we first came looking for a place to live in Columbus. It’s since been taken off the menu, for some dumb reason. I wrote down all the ingredients and now think I make it better anyway—who needs a restaurant? Or maybe my memory is just failing…
BBQ Ranch Chicken Salad
2-4 boneless skinless chicken breasts
small corn tortillas
Grill (or broil) chicken with some BBQ sauce on it—keep basting it on during cooking. Meanwhile, cut up lettuce, avocado, tomatoes and cilantro. Slice corn tortillas into long strips and fry in a little oil till crispy, then remove from oil to a paper towel and salt them a bit if desired. When chicken is done, cut up into strips and serve on bed of lettuce with all the toppings. For dressing, combine BBQ sauce and Ranch dressing till it tastes good to you. Pour on the goodness, and enjoy!