BBQ chicken salad

BBQChickenSalad
Lunch today, September 5, 2015
Such a great salad, great for picnics, or just for lunch
2 servings
  • 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
  • ¾ cup canned corn kernels, drained
  • ¾ cup canned black beans, drained and rinsed
  • ¼ cup diced red onion
  • ¼ cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup Ranch dressing
  • ¼ cup BBQ sauce
  • ¼ cup tortilla strips
1) Heat olive oil in a medium skillet over medium high heat. 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. To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately,topped with tortilla strips.

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