Friday, September 19, 2008

BBQ Chicken Chop Salad

First I make the chicken by marinating 2 boneless skinless chicken breasts in BBQ sauce. Then bake at 350 for 30 minutes. Chop into bite size pieces and refrigerate. (I forgot to take a picture of this part, sorry!)

Next I make the tortilla strips by placing the whole stack of flour tortillas on my (yes, it's very old) cookie sheet. I cut them into strips with my pizza roller cutter thing. Then I toss them with a little oil and salt. Bake for about 30 minutes at 400 degrees. You'll have to watch them because I don't know the exact time. Just get them light brown and crunchy. You can also buy tortilla strips made for salad toppings, but I love these.



Next, make the salad. I do this while the tortillas are baking.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3-4 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 C. cilantro, chopped
1 (15 oz.) can black beans, drained and rinsed
1 C. frozen corn, thawed
1/2 lb. Monterey Jack cheese, grated to sprinkle on the top (optional)




Assemble everything and serve with Ranch dressing (My favorite is Hidden Valley Ranch packet made up with Mayo and milk) and extra BBQ sauce if desired.



P.S. This is yummy with ham instead of chicken, too. Just another option. I made a ham in my crockpot with a mesquite marinade on it and then I shredded it and put it on instead of the chicken. We loved it. We love the chicken, too though.

2 comments:

Marsha said...

Amy made this for me and it was fabulous! The BBQ and Ranch flavors went together well. And the homemade tortilla strips were so good -- we kept picking at them before dinner.

Franknkaren said...

Never had anything like this, looks good!