Recipes

I've decided to post one new recipe per week ... it's an achievable goal for me as I change out my menus, etc. However, if you see a menu item that you'd like the recipe for, just leave me a comment and I'll post it. :)

This is for the BBQ Chicken Salad. I found the recipe from a blog that my friend, Shauna, referred me to called "The Enlightened Homemaker." I really enjoyed this recipe ... super easy and reasonably healthy.

BBQ CHICKEN CHOP SALAD

2 boneless, skinless chicken breasts or about 6-8 chicken tenders

1 cup barbecue sauce

Marinate chicken in sauce, then bake at 350 for 30 minutes. (If you bake in the bbq sauce in a baking dish, this will take longer. If you bake on a cookie sheet after marinating, then I think they’d be ready in 30 minutes.) Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped

1/2 head romaine lettuce, chopped

3 to 4 Roma tomatoes, chopped

1 jicama, peeled and diced (I omitted this)

1/2 Cup cilantro, chopped

1 15 oz can black beans, rinsed and drained

1 Cup frozen sweet corn, thawed

1/2 pound monterey jack (or cheddar) cheese, grated

Combine chicken in large bowl with salad ingredients and toss. Serve with Ranch dressing and additional BBQ sauce and crispy corn chips.