Mexican Chopped Salad With Bbq Chicken Food

MEXICAN CHOPPED SALAD WITH BBQ CHICKEN

Steps:

• In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
• Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
• If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
• If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
• Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
• In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
• Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
• Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve

CHOPPED MEXICAN CHICKEN SALAD

Steps:

• To make the dressing, add all the dressing ingredients in a small bowl and whisk until it emulsifies.
• In a large bowl add all the salad ingredients together and toss. Drizzle with dressing and serve.

GRILLED MEXICAN CHICKEN SALAD

Steps:

• Grill chicken breasts on grill, on low heat till centers are no longer pink (times will vary depending on grills).
• In a large bowl put in lettuce, black beans, corn, onions, olives, avocados, cheese, and cooled chicken.
• Toss and set aside.
• Mix dressing w/ taco seasoning, set aside till time to serve.
• When ready to serve, toss w/ cheese and dressing until all ingredients are incorporated and serve.
• Time does not include cooking time.

BBQ CHICKPEA CHOPPED SALAD WITH AVOCADO RANCH

Steps:

• Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
• Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
• Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
• When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.