1 bag romaine hearts
Grated cheddar cheese
Corn and black bean guacamole (you can also just use chopped avocado, but the guacamole is SO worth the time it takes to make it!)
Corn chips
2 chicken breasts (around 1 pound of chicken)
Barbecue sauce
About 1 tsp. Pepper
About 1 tsp. Onion powder
About 1/2 tsp Garlic powder
2 tablespoons Worcestershire sauce
1 can black beans (rinsed) *
1 cup frozen corn*
*Optional if not making the corn and black bean guacamole.
Additional toppings: Black olives, chopped onion, diced tomatoes, peppers, and anything else you like!
Barbecue ranch salad dressing
1/2 cup sour cream
3 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons milk
1/2 tsp garlic powder
2 tsp dill weed
1. Prepare your chicken breasts by removing any fat, then place them in a Ziplock bag with the barbecue sauce, pepper, onion powder, garlic powder and Worcestershire sauce. I don't typically measure out those ingredients, I just add enough to coat the chicken. Squish bag around to coat chicken, then place bag in the fridge. Refrigerate for at least half an hour.
2. Cut up, wash, and dry your romaine lettuce. Once the lettuce is dry, place in a bowl and set aside.
3. Prepare the corn and black bean guacamole.
4. Grate cheddar cheese, set aside.
5. Prepare the dressing by mixing the sour cream, barbecue sauce, Worcestershire sauce, milk, garlic powder, and dill weed. Feel free to add more milk to make the dressing as thick or runny as you like.
6. Heat your barbecue grill to about 350. Lightly spray grill grate with cooking spray, then place the chicken on the grill and cook for about five minutes. Turn over, and grill for another five minutes or until no longer pink in the center.
Once done, cut into bite sized pieces.
7. Fix your salad with all of the toppings and enjoy!
This should be enough for about 4 - 6 adult sized salads
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