Ingredients
- 2 boneless, skinless thin-sliced chicken breasts
- 1 tomato, diced
- 1 tablespoon olive oil
- 1/2 cup cut cheddar cheese
- 1/4 cup barbecue sauce
- 1/4 cup diced red onion
- 1/4 cup ranch dressing
- 1/4 cup cut monterey Jack cheese
- 1/4 cup sliced tortilla
- 3/4 cup of tinned black beans, (drained and rinsed)
- 3/4 cup tinned corn kernels, drained
- 6 cups chopped romaine lettuce
- Salt and black pepper, to taste
Method
- Heat olive oil in a medium frying pan over medium high temperature.
- Add flavoring (salt and pepper) to chicken breasts, to taste.
- Add to frying pan and cook, flipping once, until cooked through for about 5 minutes for each side.
- Allow to cool before dicing into bite-size pieces.
- To piece the salad together , place romaine lettuce in a large dish, top with chicken, corn, tomato , onion, beans and cheeses.
- Cast Ranch dressing and barbecue sauce on top of the salad and toss to combine softly.
- Serve right away, topped with tortilla strips.
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