We’ve tried to make a habit of having salad-fixings in the house at all times. It’s also nice to mix up the salads every now and then. I tend to gravitate toward a gorgonzola-onion-walnut-balsamic combination, but I don’t want to get sick of that, so we need to keep the options flexible every now and then! I tried a BBQ chicken salad that’s simple with a couple of canned ingredients but has a homemade tortilla chips that really make the difference.
BBQ Chicken Salad
1 Tablespoon olive oil
1 chicken breast
2 cups fresh salad greens
1/4 cup cherry tomatoes, cut in half
1/8 cup canned corn, drained
1/8 cup canned black beans, drained
Small slice of red onion, chopped
Shredded cheddar cheese
1 Tablespoon canola oil
1 corn tortilla
Salt, pepper, chili powder
1. Season both sides of chicken breast with salt and pepper. Heat oil in a skillet and cook approximately 4-5 minutes per side.
2. In a separate skillet, heat canola oil. Cut tortilla into thin slices and place in hot oil, turning and mixing frequently, being careful not to burn.
3. Remove tortilla chips and place on a paper towel. While still hot, sprinkle with salt, pepper, and chili powder.
4. Assemble greens, with cheese, tomatoes, onion, corn, and beans. Top with hot chicken, sliced. Finish off with tortilla chips. Drizzle with ranch and bbq sauce, a little goes a long way!