Friday, October 7, 2011

Marcy's Barbeque Chicken Salad

Marcy's BBQ Chicken Salad
(Family size)
1 pound skinless, boneless Chicken breast*, brush with barbecue sauce and BBQ on the grill or in oven. Cut into bite-size pieces (2 cups cooked chicken)
8 cups mixed greens (Romaine with some spring mix is good)
1 red apple, core, cut in bite size pieces, leaving on the red peel
(toss with a little lemon juice to keep white)
1/2 cup corn kernels (frozen or defrosted – doesn’t matter)
1/2 cup spicy peanuts
1/3 cup chopped red onion
2 Tbs. chopped cilantro
1 cup tortilla thin strips, or slightly crushed reg. tortillas chips, blue or plain
1 cup dressing , ¾ cup ranch dressing mixed with
¼ cup *barbecue sauce
1 cup blue cheese or *shredded cheese, mix cheddar and jack
*if it’s a non-blue cheese group

Toss ingredients together except for dressing and chips. Let people serve themselves the amount of dressing they prefer. Serve chips to the side so don’t get soggy.
Serves 6-8 generously


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