Bbq Chicken Salad
From icecreamuffin 13 years ago
- 35 minutes to make
- Serves 8
This zesty salad has layers of flavor and color! Inspired by my good friend's mom, who introduced me to the concept of mixing bbq sauce and ranch dressing :) I like to store all of the salad toppings separate from the greens; that way, leftovers aren't soggy.
Ingredients
- 2 boneless, skinless chicken breasts, thawed shopping list
- 1/2 yellow bell pepper (any color is fine), diced shopping list
- 1 medium yellow onion, diced shopping list
- 1 large garlic clove, minced shopping list
- 1 can black beans, drained shopping list
- 1 cup frozen corn shopping list
- 1 small jicama, peeled & diced shopping list
- 1 cup grape tomatoes, quartered shopping list
- 1 avocado, diced shopping list
- your favorite ranch dressing (i use hidden valley) shopping list
- your favorite bbq sauce (i use sweet baby ray's honey bbq) shopping list
- a splash of white wine vinegar shopping list
- mixed greens shopping list
- 3 medium flour tortillas, cut into strips shopping list
- olive oil shopping list
- salt, freshly ground black pepper shopping list
How to make it
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil. Arrange tortilla strips on baking sheet & brush with olive oil. Sprinkle with salt, and bake for 6-8 minutes, or until golden & crispy. Set aside.
- In a dutch oven, heat about 1 tbsp of olive oil. Rub chicken with a bit of salt & pepper, add to dutch oven (chicken should sizzle as it hits the bottom; if it doesn't, let the pot get hotter). Brown chicken about 3 minutes on each side, then add onion, bell pepper, corn, and garlic. When onion is translucent, add about 1&1/2 cups bbq sauce, and put the lid on. Cook for about 20 minutes, or until chicken is no longer pink inside. Deglaze with a splash of white wine vinegar. Turn off heat & remove chicken to a medium bowl and let rest at least 5 minutes.
- When chicken has rested, coarsely shred it with two forks. Pour remaining cooked veggies into the bowl and toss to coat the chicken. Add the black beans.
- Put the mixed greens into individual bowls, one bowl per person. Add a heaping amount of the chicken mixture, then add desired amounts of jicama, tomato, & avocado. Top with a bit of ranch dressing and bbq sauce, and some tortilla strips. Enjoy!
The Rating
Reviewed by 1 people-
Great mix of flavors here! It was nice to have summer BBQ flavors in the winter, we needed a change from all the Thanksgiving and Christmas food we have been eating! Thanks Icecreamuffin :) :) Added a review in the IMI II -------------> more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "