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BBQ Chicken Salad Recipe

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This recipe for BBQ Chicken Salad, by , is from Kim's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam Negen


1 Tbsp Olive Oil
2 boneless, skinless, thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn, drained
3/4 cup canned black beans drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

1. Heat olive oil in a medium skillet over medium high heat.

2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping over, cook until through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

4. Serve immediately, topped with tortilla strips.




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