Tag - ranch

BBQ Chicken Salad

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
Ranch dressing
BBQ sauce

1. Season both sides of chicken breast with salt and pepper. Heat oil in a skillet and cook approximately 4-5 minutes per side.

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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.

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3. Remove tortilla chips and place on a paper towel. While still hot, sprinkle with salt, pepper, and chili powder.

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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!

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Slow Cooker Creamy Chicken Chili

I’m going to be running around today and tomorrow getting a lot done before I start my job on Thursday. I found this recipe because I wanted to make something with a home-style feel but easy to assemble in the Crock Pot while I’m out most of the day. I stirred once in the first hour of cooking, then again when I got home and the chicken was ready to be shredded and served.  When Jason took his first bite he looked at me and said, “oh, hell yeah!” I would consider this a success.

Slow Cooker Creamy Chicken Chili
(Recipe credit to SimplexFood)
4 chicken breasts, frozen
2 cans Rotel tomatoes, with chilies
2 cans whole corn kernels, not drained
2 cans black beans, drained and rinsed
2 packages Ranch dressing mix
2 tablespoons cumin
2 teaspoons chili powder
2 teaspoons onion powder
2 8 oz packages cream cheese

1. Place chicken in the crockpot.

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2. Top with tomatoes, corn, beans, dressing mix, and spices. Stir to combine then top with cream cheese.

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3. Cook on low for 6-8 hours, stirring a couple times to blend the cheese.

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4. Shred the chicken into large pieces and serve over brown rice with avocado.

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