BBQ Chicken Salad
Serving Size: Serves 4-6
1 Tablespoon Extra Virgin Olive Oil
2 boneless, skinless thin sliced chicken breasts
kosher salt and freshly ground black pepper to taste
6 cups chopped romaine lettuce
3/4 cup corn, canned, fresh or frozen
1 Tomato, diced
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup cilantro chopped
3/4 cup Sharp Cheddar, shredded
1/4 cup ranch dressing
1/4 cup napa jacks bbq sauce
1/4 cup tortilla chips
2 avocados, cubed
Adapted From: damn delicious
Yum. You can also use leftover grilled or BBQ chicken here.
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.