SOUTHWEST BBQ CHICKEN SALAD
Hearty salads like this Southwest BBQ Chicken Salad with black beans, corn, avocado, and crunchy romaine lettuce topped with an easy 5-ingredient homemade BBQ sauce are more than just a first course, they make the meal.
Provided by Heidi
Categories Salad
Time 40m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 393 kcal, Carbohydrate 52 g, Protein 16 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 1041 mg, Fiber 11 g, Sugar 20 g, UnsaturatedFat 12 g, ServingSize 1 serving
ROMAINE LETTUCE WITH BLACK BEANS
Provided by Molly O'Neill
Categories quick, side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- To make the lettuce, separate the leaves from the stalks and cut each across into 2-inch pieces. Place the water, 1 teaspoon of salt and the baking soda in a large pot. Cover and bring to a boil over high heat. Add the lettuce stalks and stir for 5 seconds. Add the leaves and stir for 5 seconds more. Remove from heat, run cold water into the pot, drain well and pat dry. Set aside.
- To make the sauce, stir together the wine and cornstarch in a small bowl. Stir in the oyster sauce, soy sauce, sugar, pepper and broth. Set aside.
- Heat a wok or large heavy skillet over high heat for 30 seconds. Add the peanut oil and 1/4 teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the garlic and the black beans. Stir until the garlic turns light brown, about 20 seconds. Add the lettuce and mix well, making sure the leaves are well coated and hot, about 1 1/2 minutes.
- Make a well in the center of the pan, pushing the lettuce around the edge. Stir the sauce, pour it in the center of the pan and stir the sauce until it thickens and bubbles. Remove from heat and toss the lettuce with the sauce. Place in a heated dish and serve immediately, over cooked rice if desired.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 794 milligrams, Sugar 2 grams
ITALIAN ROMAINE & BEAN SALAD
You're just 20 minutes away from serving this gorgeous Italian Romaine & Bean Salad topped with shredded Parmesan, Romano and Asiago cheeses.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss lettuce, vegetables and chickpeas with dressing in large bowl.
- Top with cheese just before serving.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
BEANS AND GREENS
My Italian Aunt often made this when we went to visit. I was just given the recipe. It is so good and so easy to make. You can use any leafy green like spinach or turnip greens but romaine has a nice sweet flavour so it was always the first choice. This is more like a chili/stew style soup.
Provided by Tara1183
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash lettuce well and chop leaves in half.
- Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
- Add one can of beans with juice and one can without, lettuce and salt and pepper.
- Cover and simmer 20 minutes on med-low heat.
- Serve in bowls and top with cheese.
- Serve with fresh bread for dipping.
Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 1.4, Sodium 681.8, Carbohydrate 45.2, Fiber 15.7, Sugar 3.8, Protein 18.8
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