Wednesday, July 8, 2009

BBQ Chicken Salad


2 Boneless Skinless Chicken Breasts, thinly sliced
2 cups (16oz) BBQ Sauce
1 15 oz can Black Beans, drained and rinsed
3 hearts of romaine lettuce, shredded
2 Roma Tomatoes, seeded and chopped
2 Avocados, sliced
4 oz shredded Cheddar Cheese
1/2 cup (approx) Ranch Dressing
2.8 oz can French Fried Onions
1 Tbs vegetable Oil


Add 1 cup BBQ sauce to the bottom of a small mixing bowl. Thinly slice the chicken breasts and add to the BBQ sauce. Toss to coat. Marinate overnight in the refrigerator. (If you don't have time to do this, you can just cook the chicken and coat in the sauce - it will still be tasty)

Pre-heat a large skillet over medium heat with the vegetable oil. Remove the chicken from the BBQ sauce marinade and add it to the pan and cook until done (about 5 minutes). Once the chicken is done, turn off the heat and stir in the remaining cup of BBQ sauce. The chicken will be very saucy - this is what you want, it becomes part of the dressing for the salad.

While the chicken is cooking, shred the lettuce using a sharp knife. Wash and dry (I use a salad spinner). Seed and chop the tomatoes. Pit and slice the avocado.

Once the chicken is done you can assemble the salad. Place 1/4 of the lettuce on a plate. Drizzle with 3 Tablespoons Ranch Dressing. Place 1/4 of the chicken strips, avocado slices (1/2 of an avocado), chopped tomato (1/2 of a tomato) and 1/4 of the black beans on the lettuce. Sprinkle with 1 oz cheddar cheese and 1/4 of the french fried onions. Repeat for the remaining servings.

Serves 4 (as an entree)

Serving suggestion: Serve with warm stove top cornbread with butter and honey (yum!)

To see what I spent on this recipe, visit my other blog here.

Check out more chicken recipes over at Life as MOM's Ultimate Recipe Swap

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