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Heidi Larsen foodiecrush


This Southwest BBQ Chicken Salad starts with a simple BBQ sauce finished with creamy avocado and grilled chicken topped with Ranch dressing and that’s where 👏 @Dial Kitchen Collection Foaming Hand Wash comes in, to kill bacteria from raw meat, and take food odors like onion right off your hands 🙌#DialUpHealthy #partner #foodiecrusheats --- And here’s the recipe: --- Ingredients For the BBQ Sauce 1 cup ketchup ¼ cup cider vinegar 3 tablespoons water 2 tablespoons brown sugar 2 tablespoons molasses 1 tablespoon yellow mustard ½ teaspoon kosher salt and freshly ground black pepper - For the Southwest Chicken Salad 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Cooking spray 2 6-inch corn tortillas 1 tablespoon canola oil 6 cups romaine lettuce, washed, dried, and chopped 1 15-ounce can black beans, rinsed and drained ½ cup frozen corn, thawed 6 cocktail tomatoes, quartered or sliced 1 avocado, peeled, pitted and sliced ¼ red onion, thinly sliced ¼ cup homemade Ranch dressing or a quality store bought brand ¼ cup chopped fresh cilantro leaves --- Instructions For the BBQ Sauce Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring until flavors combine. Remove from heat. -- For the Southwest Chicken Salad Prepare a grill or pan over medium high heat. To prep the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Season with kosher salt and freshly ground black pepper. Spray the grill or pan with cooking spray and cook the chicken breasts for 3-4 minutes on each side until golden brown. Brush both sides with BBQ sauce and cook for 3-4 minutes more on each side until the thickest part of the chicken reaches 160 degrees F. Cut the tortillas into thin strips & eat the oil in a small pan over medium high heat and fry the tortilla strips, drain. In a bowl, toss the lettuce with the beans, corn, tomato, onion, avocado and chicken and top with ranch, BBQ sauce, sprinkle with tortilla chips and cilantro. Serves 4. Enjoy!
source:www.instagram/foodiecrush