Summer Salad With a Twist 10

Red Rock Canyon Grill Shares Rotisserie Chophouse Salad

Summer heat, backyard barbecues and potluck gatherings cry out for a salad that’s both filling and delicious, and Red Rock Canyon Grill, a Hal Smith restaurant, has the perfect salad to compliment any dinner.

What makes this salad, which is bursting with fresh chicken and avocados, really special is the surprise drizzle of barbecue sauce.

“This salad has all the ingredients of summer: tomatoes, corn, avocado, black beans and rotisserie chicken,” chef Brad Johnson says. “The barbecue sauce ties everything together. Instead of putting barbecue sauce on the chicken, put it on the salad.”

This popular salad at Red Rock Canyon Grill is available at the lakeside dining restaurant, but Brad shared his recipe so you can try it at home.


4 cups iceberg lettuce

1/4 cup black beans

1/4 cup tomatoes

1/4 cup jicama

1/4 cup sweet corn

1/4 cup tortilla strips

1/2 cup Monterey Jack cheese

3 ounces chipotle blue cheese dressing

1 tablespoon cilantro, chopped large

1/2 avocado, with salt and pepper

1 ounce barbecue sauce

7 ounces fresh rotisserie chicken, pulled apart


Chop ingredients and combine. Top salad with cilantro and avocado. Drizzle barbecue sauce in a zigzag. Serve with a slice of cornbread.