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BBQ Chicken Salad

BBQ Chicken Salad

BBQ Chicken Salad

This is the salad you make when you want something decadent, but still need to fit in your jeans.  I absolutely love this salad.  It’s a copy cat from my favorite soup, salad and sandwich restaurant. (eh, Panera.)

I have gotten it so many times over the years.  And one of those times I started thinking….I could make this at home.  It would be much cheaper, and it would be so easy!

It’s a cross between southern and Mexican.  It has all the deliciousness of a burrito, but topped with BBQ sauce and Ranch.  Yes. I said it.  TWO salad dressings.

Because…. well… life is too short to just put one dressing on your salad.

This is also a roll over recipe from the meal I made the night before.

I made these delicious Skillet Chicken Fajitas, and whipped up this salad in no time!

The best part? My husband couldn’t even tell that this was a meal entirely utilizing food from the night before!

BBQ Chicken Salad

Preheat the oven to 400 degrees.

Cut 2 to 4 tortillas (depending on how many people you are serving. I do 1 per person) into strips and then down the middle.

BBQ Chicken Salad

Spray tortillas with oil

BBQ Chicken Salad

and season with salt.

If using Skillet Chicken Fajitas , wrap the chicken, onions and peppers in aluminum foil, and place them on a baking sheet.

Bake the chicken and tortillas at 400 degrees for 20 minutes.

While the chicken and tortillas are baking, chop romaine lettuce and Roma tomatoes.

Drain and rinse the black beans, and quickly thaw the corn in the microwave, about 30 seconds.

BBQ Chicken Salad

When the tortillas are golden brown, remove them from the oven along with the chicken.

Assemble the salad as you see fit! And drizzle BBQ sauce and ranch dressing over the top!

BBQ Chicken Salad

Bon Appetit!

BBQ Chicken Salad
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Ingredients

  • Leftover Chicken Fajitas
  • 2 - 4 Corn Tortillas
  • 1/2 cup black beans
  • 1/2 cup frozen corn, thawed and drained
  • 2 heads romaine lettuce
  • 2 roma tomatos
  • Ranch
  • BBQ Sauce

Instructions

Preheat the oven to 400 degrees.

Cut 2 to 4 tortillas (depending on how many people you are serving. I do 1 per person) into strips and then down the middle. Spray tortillas with oil, and season with salt. If using Skillet Chicken Fajitas , wrap the chicken, onions and peppers in aluminum foil, and place them on a baking sheet. Bake the chicken and tortillas at 400 degrees for 20 minutes.

While the chicken and tortillas are baking, chop romaine lettuce and Roma tomatoes. Drain and rinse the black beans, and quickly thaw the corn in the microwave, about 30 seconds.

When the tortillas are golden brown, remove them from the oven along with the chicken. Assemble the salad as you see fit! And drizzle BBQ sauce and ranch dressing over the top!

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