Meet the Sullivans: Menu Monday Link Up & BBQ Chicken Salad

August 24, 2015

Menu Monday Link Up & BBQ Chicken Salad

Happy Monday! We had a fun weekend celebrating our friend's birthday, Owen's first t-ball class, a Costco trip and a visit from out of town friends!

If you'd like to link up your menu for the week or even just a great dinner recipe you'd like to share, link up below! Also, don't forget to grab the graphic below to add to your post or include a link back to the link up.

Our menu for this week:

Asian Salmon in Foil
Ground Turkey Tacos  
Chicken and Brie Sandwiches with Roast Tomatoes
Spaghetti and Meatballs 



And now a recipe I'm excited to share, because it is one of my favorites!

Barbeque Chicken Salad has been one of my favorites ever since college when my friends and I often frequented California Pizza Kitchen for their Artichoke Spinach Dip. BBQ Chicken Salad was the one thing on the menu I always ordered back then, rarely, if ever diverting from my favorite. I've seen many varieties over the years that include a few different ingredients like jicama, cheese, red onions, but today I'm sharing it the way I like to make it.


One of the ingredients that really makes this salad is homemade tortilla strips. They're easy to make too!



INGREDIENTS
2 boneless, skinless chicken breasts, cooked and diced
Kosher salt and freshly ground black pepper, to taste
6 cups romaine lettuce, washed and chopped
2 Roma tomatoes, seeded and diced
2 ears of corn, cooked and cut from the cob
3/4 cup canned black beans, drained and rinsed
1 avocado, diced
1/2 cup chopped cilantro, for garnish
1/4 cup Ranch dressing
1/4 cup BBQ sauce
6-8 corn tortillas

INSTRUCTIONS
For the chicken, you can either marinate it in BBQ sauce an grill it on the barbeque or cook it in the oven. To cook it in the oven, salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes in a preheated 375 degree oven, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

To make the tortilla strips, cut tortillas into strips and toss with olive oil and coarse salt. Spread out on a cookie sheet, and bake with the chicken for 20 minutes, turning them every 5 minutes for even crispness.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomatoes, black beans, corn, and avocado. Drizzle with BBQ sauce and ranch dressing. Top with cilantro and tortilla strips.

Enjoy!

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