"Tender slices of grilled chicken seasoned with barbecue sauce tastefully tops off this main-dish salad. It makes a super supper on a warm Spring/Summer night."
I seem to cook different foods depending on the season. Winter foods at our house consist of homemade soups, roasts in the crock pot with carrots & potatoes, and a variety of hot dishes. As Springtime approaches I begin to look forward to Spring/Summer time cooking...lighter meals with fresh fruits & vegetables, and grilled meat. We enjoyed a weekend of beautiful weather here...warm enough to grill & move into some of my favorite Springtime recipes. Today's recipe share is a family favorite & one we enjoyed at our house today - BBQ Ranchero Chicken Salad.
BBQ RANCHERO CHICKEN SALAD (serves 6)
6 boneless skinless chicken breast halves
1/2 cup of your favorite BBQ sauce
Romaine lettuce, torn into bite size pieces
2 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese
1 sweet red pepper, chopped
1/2 cup canned black beans, rinsed & drained
1 can (2 1/4 oz.) sliced black olives, drained
2 green onions, thinly sliced
1 cup Ranch salad dressing
1 teaspoon chili powder
3/4 teaspoon ground cumin
Grill chicken, brushing sides with BBQ sauce each time you flip it over. Grill until done.
On serving plates, combine lettuce, tomatoes, onions, red pepper, olives and black beans.
In a small bowl, combine Ranch dressing, chili powder and cumin; stirring until well blended.
Slice chicken breasts; arrange over lettuce. Drizzle salad with dressing and sprinkle with shredded cheddar cheese.
Serve with garlic toast & fresh fruit.
have a good week,