Sunday, March 2, 2014

BBQ Chicken Salad

♥ Beginner

I left the kids at home with the hubby, and left early for work. I worked all day long, then realized that our Home Teachers would be coming by... and earlier than usual. I raced home, and with thirty minutes to spare, whipped out this little gem. It was easy, tasty, and out of the norm for us. The kids were so-so on it, but that's okay for a last minute meal that requires less preparation. And it includes beans. Beans are hard to get my kids to eat, and I don't even think that they realized they were in there. (Win for Mom!)

What you'll need:
2 Boneless, Skinless Chicken Breasts, cut in half (made thinner)
1/4 C. BBQ Sauce
6 C. Romaine Lettuce
1 Roma Tomato, Diced
3/4 C. Corn Kernels
3/4 C. Black Beans
1/4 C. Monterrey Jack Cheese, Shredded
1/2 C. Cheddar Cheese, Shredded
1/3 C. Ranch Dressing
Tortilla Strips, desired amount

How it's done: 
1. Preheat oven to Broil. Broil Chicken breasts until cooked fully, flipping once. Cover in BBQ sauce and lower rack in oven. (Keep your eye on it, unless you like blackened, crispy chicken!)
2. To assemble salad, toss lettuce, tomato, corn, beans, and cheeses. Cut up chicken to desired size, and toss into salad. Top with ranch dressing and tortilla strips.