BBQ CHICKEN SALAD
Now this barbecue salad has been on my bucket list for years. this is often one among my favorite salads to order from a restaurant, but it also can get really expensive! in any case , who wants to spend $ 15 on a salad for lunch?
That's where this homemade version comes in. It's less expensive to form reception , and you do not need to skimp on your favorite ingredients!
INGREDIENTS:
1 tablespoon vegetable oil
2 boneless and skinless chicken breast
Halal salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
1/4 cup diced purple onion
3/4 cup canned black beans, drained and rinsed
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar
1/4 cup tortilla strips
1/4 cup Ranch dressing
1/4 cup BBQ sauce
DIRECTIONS:
1.Heat vegetable oil during a medium skillet over medium high heat.
2.Season the chicken breast with Salt&Paper to taste. Increase pan and cook, turning once, until cooked, about 3-4 minutes per side. Cool before cutting into small pieces.
3.To assemble the salad, place romaine lettuce during a large bowl; top with chicken, tomato, corn, beans, onion and cheeses.Pour the ranch dressing and barbecue sauce over the salad and stir gently to combine.
4.Serve immediately, topped with tortilla strips.
