We have added carrots and sweetcorn, however you could add some bell peppers, roasted courgette and aubergine or even some artichokes. Vegetables - A salad is always a good opportunity to eat some more veggies, right? This salad is a good fridge raid meal, so chop up and add whatever you have.You can use white, wheat or corn tortillas to make these. Flour tortillas - These are cut in to strips and then baked until crispy and they add a nice crunch on top of the salad.You could add some kale to the mixture for a nutrient boost. We used romaine for some crunch and then a butterhead and spinach mix for flavour and texture. Lettuce - Feel free to use your favourite salad greens.We have used our Homemade Healthy BBQ Sauce, however you can use your favourite BBQ sauce - this will change the nutritional information though. BBQ sauce - This is where so much of the flavour in this salad comes from.You could also use leftover chicken, like from our Slow Cooker Whole Chicken, and just fry that up with the BBQ sauce. You could chop up boneless and skinless chicken breasts though. Chicken - We used chicken breasts to keep this salad lean and protein packed.Drizzle with ranch dressing and bbq sauce (or your favorite dressing) then toss and serve immediately. In a very large bowl add lettuce (may need to do this in a couple batches.) Use a pizza cutter to evenly chop lettuce into small pieces then toss with tomatoes, black beans, red onion, cheeses, tortilla chips, chicken, and corn.Remove chicken and corn, let cool slightly, then chop chicken and slice corn kernels off cob and set aside. Grill ears of corn, rotating occasionally, until evenly charred. Grill over medium-high heat for 3-4 minutes a side, brushing grilled side with BBQ sauce after flipping once. Brush chicken breasts with extra virgin olive oil then sprinkle with salt and pepper.Dress then toss again to combine, plate, and serve! I like to dress my salad with a mixture of Ranch dressing and BBQ sauce, which really drives the flavor of the smokey-sweet BBQ chicken home, but use whatever your heart desires. The chips add an awesome, unexpected crunch, and the mixture of cheeses is just right.Īdd the chopped chicken then, using a pair of tongs, toss the salad ingredients together. These two ingredients are my secret salad weapons. To the chopped lettuce add 2 chopped vine-ripened tomatoes, 1/2 small chopped red onion,ġ cup black beans, and the kernels from the grilled corn.įinally, add a big handful of crushed tortilla chips (however many you want) and 1/2 cup each shredded Monterey Jack and cheddar cheese. Place the lettuce into a huge bowl (might want to do this in a few batches,) then use a pizza cutter to chop it up into small, bite-sized pieces. For 4 people you’ll want 2-10oz bags of chopped romaine lettuce. Next get the rest of the chopped salad ingredients ready, starting with the salad base – romaine lettuce. Pull the chicken and corn off the grill, let cool slightly, then chop the chicken and slice the kernels off the corn and set aside. Pop 2 ears sweet corn on the grill next door then rotate occasionally until all sides are evenly charred. Put the lid down then let the BBQ sauce sizzle and caramelize as the second side cooks. Grill for 3-4 minutes a side over medium-high heat, brushing the grilled side with BBQ sauce after flipping once. Start by brushing 2 chicken breasts that have been pounded thin with extra virgin olive oil then season with salt and pepper. Again, do not forget the crushed tortilla chips! Make/chop everything once, then toss together for salads all week long. It’s the fresh, summery toppings, for me. Sometimes eating salads can get boring and repetitive, but this is one fresh chicken salad you’ll be dreaming about making over and over and over again. It is bold, zesty, fresh, quick, and easy. I’ve got a must-try salad recipe for you: BBQ Chicken Chopped Salad! This filling entree salad combines crisp romaine lettuce with BBQ chicken, grilled corn, black beans, fresh tomatoes, crushed tortilla chips (my favorite part) and red onions, drizzled with the can’t-miss combo of Ranch dressing and smoky BBQ sauce.
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