BBQ Chicken Chopped Salad

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

Prep all ingredients before starting.
Cool salad at least 10 minutes in fridge 
before serving.

DIRECTIONS:

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 chicken, 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.

Note:  
1/15/2018 Used white onion instead of red.  Red would be better.  Searing the chicken breasts when too thick proved an issue too.  But great flavor.  Similar to California Pizza Kitchen.  Used ranch dressing and KC Masterpiece Bbq sauce Original.

Total prep time:  25 minutes
Cook time:  10 minutes



5/3/2018 Sunday Mother’s Day

Used red onion.  Chicken thighs took 5-7 minutes per side.  Fantastic flavor.   Used ranch dressing and fantastic Dave’s bbq sauce with 13 gym of sugar.  First ingredient is brown sugar and not high fructose corn syrup.  

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