Thursday, September 16, 2010

0 BBQ Chicken Chopped Salad

Nate sometimes has the characteristics of a little boy who. . . doesn't like his vegetables! Now he will devour green bean casserole with cream of mushroom, cheese and french fried onions covering every thing that should be green and healthy in the dish! AND if I get him on a good day, he'll eat a salad with tomatoes IF it is doused with ranch dressing! But on the whole, the guy isn't much for vegetables! LUCKILY, he would eat fruit with every meal so he at least gets some nutrition that way! So before I tell you about this wonderful salad, let me say up front that Nate DOES NOT like it! Both times I have made this salad I have also made a HUGE main course so that he doesn't even have to touch the salad! BUT. . . I think this salad is AMAZING and made it for the first time last week (Parker and Clark though it was great) and liked it so much I made it again this week for my lunches!

BBQ Chicken Chopped Salad
1 cup(s) corn kernels (from 2 ears corn)
1 teaspoon(s) vegetable oil
3 skinless, boneless chicken-breast halves
1 tablespoon(s) barbecue sauce
2 limes
1/4 cup(s) light ranch dressing
2 hearts romaine lettuce, coarsely chopped
3/4 cup(s) loosely packed fresh cilantro leaves, chopped
1/2 small (10- to 12-ounce) jicama, peeled and cut into 1/4-inch chunks
1 can(s) (15- to 15.5-ounce) pink or pinto beans, rinsed and drained
1 medium ripe tomato, chopped
1 cup(s) shredded Monterey Jack cheese
1 cup(s) crushed tortilla chips
In microwave-safe small bowl, place corn and 2 tablespoons water; cover with vented plastic wrap. Microwave on High 1 minute; drain and refrigerate.
Brush large ridged grill pan with oil; heat on medium until hot. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Working in batches if necessary, cook chicken 12 to 14 minutes or until juices run clear when pierced with tip of knife, turning over once. Transfer to cutting board; brush with barbecue sauce. Cool slightly; cut into 1-inch chunks. (I just used canned corn and didn't add the chicken)
Into small bowl, from 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into 4 wedges and reserve. With fork, whisk dressing into lime juice. In large bowl, toss lettuce and cilantro with half of lime dressing until evenly coated; place on serving platter. Top lettuce with jicama, beans, tomato, cheese, chips, and chicken. Drizzle remaining dressing all over, and serve with reserved lime wedges.

Picture and Recipe from Good Housekeeping
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