Sunday, September 7, 2014

BBQ Chicken Salad

OMG this salad was AMAZEBALLS!  Everyone knows that you can ruin your healthy salad with the dressing, but this salad is healthy and you get to use ranch dressing lol And a little goes a long way with this salad, especially since you're pairing it with BBQ sauce.  One of my favorite mixtures when I was in high school was Ranch and BBQ sauce, so when I came across this salad recipe on (love that name lol), I knew I had to try it.  It was another big dinner hit in the Erickson household.  My 5 year old hates lettuce, so I left that out and mixed everything else together for her and she devoured it.


  • 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 (I used frozen corn)
  • 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
    • 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.

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