BBQ Chicken Ranch Salad

So we belong to this meal service called Home Chef.  We love it and have had many good meals from them.  One meal we absolutely love is the BBQ Chicken Ranch Salad.  It is super easy to make, so I thought I would share the recipe here.

INGREDIENTS for 2:

2 boneless, skinless chicken breasts

6 cups romaine lettuce (1 head chopped)

4 oz. Grape Tomatoes (halved)

1 Green Bell Pepper (thin slices, optional)

5 Cilantro Sprigs (minced)

1/2 Red Onion (thinly sliced)

3/4 cup canned corn kernels, drained

3/4 cup canned black beans, drained and rinsed

1/4 cup shredded Monterey Jack cheese (optional)

1/4 cup shredded cheddar cheese (optional)

3 oz. BBQ Sauce

3 oz. Ranch Dressing

2 Small Corn Tortillas

1) Roast the chicken breasts (with a pinch salt and pepper) at 400 degrees F for 12-15 minutes.  Set aside to cool when done and then shred with either your clean hands or two forks.

2) Cut the tortillas into strips and toss with olive oil and salt and then roast them in the oven for about 5 minutes.  Be careful and don’t burn them.  You want yummy crispy strips.

3) Toss in a salad bowl the lettuce, pepper, onion, and tomato

4) Into two big salad bowls, split the salad mixture (#3 above) then on top of that put half of the black beans in each bowl, half of the corn in each bowl, half of the chicken (shredded) in each bowl, and half of the cheese in each bowl.

5) Drizzle the ranch dressing and the BBQ sauce over each bowl’s contents

6) Top with the home made tortilla strips, garnish with cilantro and enjoy!