Prep time: marinating time, 1-2 hours
Cook time: less than 30
Makes: serves 4
Description: What we like about this salad is that it's not a goey mess of bbq sauce that you sometimes get. There still is sauce, smoke, and the grill flavor, just not all over everything. I have tried a few hungry girl recipe's and have not been impressed. But this one was a keeper.
Ingredients
1 head of lettuce, chopped
2 tomatoes, chopped
1 can of corn
1/2 can of black beans, drained and rinsed well.
1/2 can of red kidney beans, drained and rinsed well.
1/2 can of olives chopped
2 butterflied chicken breasts (will have four thin breasts).
1/2-1 cup of your favorite bbq sauce
shredded cheese (as much or as little as you like)
(optional) crumbled or broken tortilla chips
Directions:
1. Butterfly 2 chicken breasts and put the four pieces in a ziploc. Pour in bbq sauce and coat the chicken well. Seal the bag and set back in the fridge.
2. Marinate the chicken at least an hour or up to 12 hours. Cook the chicken in a saute pan or grill on the bbq. (You can also grill the corn at the same time, if your going that route)
3. When fully cooked, slice the chicken into long slices or bite size pieces.
4. Mix the remaining ingredients together. Add as much of ingredients or as little as you like.
5. Lay the chicken pieces over the top.
6. Serve with bbq sauce, ranch, or combine the two sauces for an interesting dressing.
Variations
For a true taste of summer, you can grill the chicken breasts instead of sauteing and substitute 2 grilled ears of corn cut off the cob for the corn.
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