Sunday, April 19, 2015

BBQ Ranchero Chicken Salad

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) packages mixed salad greens, torn ( 6 cups packed)
2 medium Tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite ( 6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) cans whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) cans ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground
Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
Combine dressing, chili powder and cumin; mix well.
To serve, divide lettuce mixture onto 6 serving plates.
Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
Reheat chicken or served chilled.
Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

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