Monday, January 13, 2014
BBQ Chicken Salad
I don't typically make salad for dinner because it's usually not enough for John... and, well, I don't really think of salad as a dinner food either if I'm being honest. Lunch, sure, but dinner... not usually. However recently we had a night where John and I both weren't particularly hungry. John had been watching football with some friends, I had been snacking on and off, and a big meal wasn't necessary for either of us. Cue this salad. When Sarah posted it a few weeks ago I instantly pinned it on Pinterest and was eager to try it. However when I made it I honestly made it from memory without looking back at her recipe and what I ended up with was delicious, but not really too similar to the original. None the less it was delicious. I'm still in my BBQ chicken phase (this has been a long phase- it's been a couple years now!) so this was perfect for me. I liked the crunch that the corn chips added to contrast the soft chicken, cheese, and tomato. In this house BBQ sauce and ranch are favorites so it was clear from the beginning that this would be a hit around here, and it was.
Source: Inspired by A Taste of Home Cooking
1 head of romaine lettuce, chopped
1/2 head of iceberg lettuce, chopped
1 tomato, diced
1/2 cup corn
1/2 cup Mexican blend cheese (or cheddar, Colby Jack, Monterey Jack, etc.)
1/3 cup shredded carrots (forgot to add them before I photographed)
1/2 cup crumbled tortilla chips
1 1/2 cups cooked chicken, chopped
3 tbsp BBQ sauce
Ranch salad dressing
1- In a small bowl combine the chicken and BBQ sauce. Stir well until evenly coated.
2- In a large bowl combine the remaining ingredients. Add the chicken. Top with ranch dressing, to taste, and toss well until well coated.
3- Serve immediately.