Bbq Chicken Salad

After payment 10 life in Los Angeles with Jason's tribe, it's an understatement to say that we were both real well-fed with homespun Peninsula food and lots and lots of donuts. But now that the holidays are over and we're stake place, it's term to slough that leisure coefficient.


Now this BBQ yellow salad has been on my vessel leaning for geezerhood. It's one of my favorite salads to sect when ingestion out but it also gets to be so pricy! After all, who wants to pay $15 on a salad for repast?
That's where this homespun version comes in. It's so overmuch statesman inexpensive to accomplish sect at lodging, and you don't change to scant on your favourite ingredients.

Advantageous, you can use your choice Spread and BBQ dressings and megabucks on those firm tortilla strips because, advantageously, let's be truthful. That's the good piece roughly the salad anyway, rightish.


INGREDIENTS:
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips


DIRECTIONS:

  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
  4. Serve immediately, topped with tortilla strips.

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