The Barbecue Chicken in this Salad is prepared in a skillet then tossed into a salad with lettuce, corn, tomatoes and green onions. The salad is then topped with homemade croutons, crisp bacon and diced avocados...oh and don’t forget the homemade Western dressing. Serves 4 Total Time: 25 minutes
Western Dressing Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
Salt and pepper, to taste
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
Combine all ingredients in a blender, blend until smooth.
4 boneless skinless chicken breasts, cut into long thin strips
2 tablespoons olive oil
4 green onions, whites and a little of the green minced
1 can corn, drained
2 tomatoes, seeded and chopped
1 small head of iceberg lettuce, shredded
1/4 cup of your favorite BBQ sauce
2 avocados, diced
1/2 lime, juiced
6 slices of bacon, cooked and crumbled
1 cup cubed sourdough croutons, fried crisp in 2 tablespoons olive oil
In a skillet heat 2 tablespoons olive oil then add chicken and brown slowly, stirring occasionally. Add the BBQ sauce to the skillet, coat chicken. In a small bowl combine the diced avocados with the lime juice.
In a large serving bowl combine the lettuce, green onions, corn and tomatoes, then pour in Western dressing and toss to coat well. Top salad with BBQ chicken, diced avocados, crispy crumbled bacon and fried sourdough croutons. Yum Yum!