Southwest BBQ Chicken Salad


This week we wanted to feature meals that are quick and easy, but also meals that don't require a bunch of oven or stovetop cooking.  After all, it's summer and our time is meant to be spent with our families outside having fun, not slaving indoors over the hot stove.

My cousin’s wife created a blog a few years back featuring meals that are both delicious and nutritious. I’ve tried her Southwest BBQ Chicken Salad, which was inspired by the delicious BBQ Chicken Salad at Rumbi's Island Grill, and let me tell you that it is fantastic!

She also has a recipe for Spicy Oriental Stir Fry and a Pepperoni and Veggie Pizza. Just click HERE to visit her blog. (Please note: She and her husband have added to their family so it’s been awhile since she’s updated her food blog!)

Southwest BBQ Chicken Salad
Prep time: 30 minutes       Serves: 2

•2 Chicken breasts
•4 C. Romaine Lettuce
•1/3 C. BBQ Sauce
•1/2 C. Corn
•1/2 C. Black Beans
•4 Tbsp Southwest Light Ranch (store brand)
•2 Roma Tomatoes
(I've started adding avacado, spinach leaves, mushrooms, and sometimes I'll add some shredded cheese)

Cut up chicken in small cubes. Place cut chicken in a bowl and cover with BBQ sauce. You can let this marinate for about 30 minutes or move right to the next step. Spray a skillet with cooking spray and add chicken and BBQ sauce. Cook until chicken is no longer pink in the middle, then set aside to cool for a few minutes. Chop lettuce and place on a plate, cover with corn, black beans and tomatoes. Add BBQ chicken, ranch dressing and enjoy! If you already have light ranch and don't want to buy another salad dressing, pour desired amount in a bowl and mix a little taco seasoning with it or add a little of your favorite salsa and pour on salad.


Connie said...

Yum! I make this all the time! I sometimes add thinly sliced red onion too. MMM :)

Camie said...

This has become one of my all time favortie dinners! I hadn't thought of using onions. I'll have to those a try.

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