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.


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!


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.


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


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


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