Creamy Bbq Southwest Chicken Salad For Two Food

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• For the BBQ Sauce
• Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.
• For the Southwest Chicken Salad
• Prepare a grill or stovetop grill pan over medium-high heat.
• To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper. Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown. Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.
• While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium-high heat and fry the tortilla strips, stirring often, until golden and crisp. You may have to do this in batches. Drain on paper towels and sprinkle with kosher salt while still hot.
• Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad, then in a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.

SOUTHWEST CHICKEN SALAD

Steps:

• Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
• Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
• Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
• While the chicken cools, add all the salad ingredients to a bowl.
• Top with juicy chicken and drizzle the dressing over.
• Toss to combine then serve. Enjoy!

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
• Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
• Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
• Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
• Cut grilled chicken into thin slices and arrange over salad.
• Top with cheese and chips.
• Serve with dressing.
• Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

CREAMY BBQ SOUTHWEST CHICKEN SALAD FOR TWO

Steps:

• Mix chicken, cheese, peppers and onions in medium bowl. Add combined dressing and barbecue sauce; toss to coat. Cover and refrigerate at least 1 hour.
• Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
• Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with chicken salad.