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 damndelicious.net (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.


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 (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

 

 

 

Instructions

• 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.

 

Brown Sugar Pork Chops

Yesterday I had quite the dilemma.  Brown sugar pork chops or parmesan crusted pork chops?  Both sounded amazing and I knew that either way, I was going to try them both.  With that said, due to sheer laziness I went for the brown sugar ones bc they are easier to make and all I had to go to the store for was the pork chops then.  Let me tell you, these things were delish and so juicy. Not to mention, INCREDIBLY easy to make.  Make sure that you cover them when you bake them so they stay moist and I always line the bottom of the pan with water.  It keeps them from drying out and mixed with the sugar to make a nice glaze to bake it in.  I served mine with baby red skin potatoes mixed with broccoli, cauliflower, and green beans.

 

INGREDIENTS: (this is for 2 pork chops.  I doubled the messurements for 4 chops)2 pork chops (I used boneless)
1/3 cup brown sugar
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
minced/chopped garlic

 

DIRECTIONS: 1. Preheat oven to 350 degrees.
2. Mix together the brown sugar, chili powder, and garlic powder in a bowl.
3. Rub the mixture onto both sides of the pork chop, coating it really well.
4. Transfer to a shallow oven safe pan. Add a little garlic on top of the pork chop and put into the oven. Let them roast in the oven until the internal temperature registers at 140-145 degrees. Depending on how thick they are will determine the cook time.  Mine tok about 25 min

5. ENJOY