That being said, this is the one and only food I make without checking a recipe 12 times or using measurements. I don't even USE a recipe. And it always turns out right. :)
Barbecue Chicken Salad
Barbecue sauce (gluten-free of course!)
1-2 heads romaine lettuce
1 can corn
1 can black beans
1 jicama
2-3 tomatoes
1 avocado
Ranch dressing
Cook chicken (I boil it, but it could be baked, sauteed or grilled), cool, and dice. Coat with barbecue sauce and set chicken aside.
Dice lettuce, jicama, and tomatoes. Rinse corn and black beans. Toss together.
Serve yourself. (If sharing salad, serve others). Top with desired amount of barbecue chicken and avocado. Drizzle ranch over the top and enjoy.
Note: This recipe makes a TON! I halved it, and still have some left over...but you will need extra avocados, Juliet and I can eat one together every time we have a serving of salad.
Note: This recipe makes a TON! I halved it, and still have some left over...but you will need extra avocados, Juliet and I can eat one together every time we have a serving of salad.
BEST. SALAD. EVER.
It was 91 degrees as I was driving home. This salad seemed like a perfect idea for dinner. It was! I put frozen chicken tenders on a foil-lined cookie sheet, rubbed them with olive oil and a dash of salt and pepper. Broiled them for seven minutes, then turned them and covered them with barbecue sauce and returned them to broiler for another 7 minutes. When they came out, I put on another layer of barbecue sauce. What a great salad.
ReplyDeleteFinally tried this and YUM! Will be making it often this summer. Did the chicken the same way Mom tried, so easy!
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