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Barbecue Chicken Salad
Slices of grilled
chicken tossed with lettuce and Southwest-style
ingredients, served with a creamy barbeque sauce
dressing.
INGREDIENTS:
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup favorite ranch dressing
1/2 cup favorite barbeque sauce
DIRECTIONS:
1. Preheat the grill
for high heat.
2. Lightly oil the grill grate. Place chicken on the
grill, and cook 6 minutes per side, or until juices
run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green
leaf lettuce, tomato, cilantro, corn, and black
beans. Top with the grilled chicken slices and
French fried onions.
4. In a small bowl, mix the Ranch dressing and
barbeque sauce. Serve on the side as a dipping
sauce, or toss with the salad to coat.
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