Thursday, June 6, 2019

BBQ Chicken Salad with Homemade Croutons and Western Dressing

Pan-barbecue chicken breasts are tossed into a lettuce salad with bacon, corn, avocado, tomatoes, onions and crunchy homemade croutons; topped with a spicy Western Dressing. Serves 4 Total Time: 25 minutes


4 boneless skinless chicken breasts, cut into long, thin strips or 1” cubes
4 tablespoons extra-virgin olive oil
4 green onions, whites and a little of the greens, sliced thinly
1 cup canned corn
2 tomatoes, seeded and chopped
1 small head of iceberg lettuce or 2 heads of Boston Bibb lettuce, shredded
1/4 cup BBQ sauce
2 avocados, diced
Juice from 1/2 lime
6 slices of bacon, cooked and crumbled
1 cup cubed sourdough

Western Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1/4 teaspoon cumin
1/4 teaspoon cayenne
Salt and pepper, to taste


In a skillet heat 2 tablespoons of oil on med/high heat add chicken and brown slowly, stirring occasionally.  In a large serving bowl, combine the lettuce, green onions, corn and tomatoes. In a jar combine all the dressing ingredients, close lid and shake to mix well. Pour dressing over salad and toss to coat. Add the BBQ sauce to the chicken in the skillet, stir to combine. Place chicken in salad. In a bowl add diced avocados and juice of lime, toss gently then add them to the salad with the crumbled bacon. In a skillet add the remaining oil and cook the cubes of sourdough until crisp. Sprinkle croutons over salad and serve. Yum Yum!

No comments:

Post a Comment