Friday, April 16, 2010

BBQ CHICKEN SALAD


Just because the hubby's not going to be home for dinner doesn't mean I'm going to make a mad dash to Wendy's with the kids. I've had my eye on this salad for a few days now and decided I couldn't wait any longer. It tastes like something you'd pay big bucks for at a restaurant! It's really not much of a "recipe" and preparing the chicken is so simple too! Why not make enough of this chicken to use in other dishes for meals over the next day or two such as for a wrap, on a pizza or just by itself. YUMMY!

For the Chicken:

Preheat oven to 350
Boneless, skinless chicken breasts (pounded to thin out a bit)
BBQ Sauce of choice (I've learned that there is a big difference in quality. Buy the good stuff! I LOVE and strongly recommend Sweet Baby Ray's Hickory & Brown Sugar)

Place chicken in a baking dish. Pour BBQ sauce over chicken, then flip and add more sauce. Bake for approx. 25 -35 min. (depends on thickness of chicken).

** Chicken can dry out quickly in the oven, so take it out and check around 25 min. If juices run clear when pricked with fork, it's done and stays juicy!!

For Salad:

You can use whatever greens you like, but here's what I used:
Romaine lettuce, chopped
Baby Spinach
Diced tomato
Diced red onion
Chopped avocado
Tortilla Strips
Shredded Monterrey Jack cheese

Top salad w/ diced BBQ chicken and serve with Cilantro Lime Ranch dressing.

For Dressing:

Store bought ranch (I LOVE Atwoods Lite. It's locally made in Northern Utah and has a much better flavor than Hidden Valley, etc.)
Add few big squirts lime juice (fresh is best)
Add Chopped cilantro (to your liking)






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