BBQ Chicken Salad

INGREDIENTS

• Boneless, skinless chicken breast strips (enough for the meal, plus extra for leftovers)

• 1 tbsp. olive oil*

• 1 tbsp unsalted butter*

• Salt*

• Pepper*

• Garlic powder*

• Romaine lettuce,* (or any greens you have on hand)

• Cherry tomatoes, chopped

• 1 green bell pepper, julienned (cut into strips)

• 4 green onions, chopped (white and green parts)

• 1 avocado, chopped

• 1 can black beans,* drained and rinsed

• 1 can corn, drained

• Tortilla chips (crushed)

• Shredded cheddar cheese,* (or any shredded cheese you have on hand)

• BBQ sauce (visit my website for my homemade recipe, or use your favorite jarred sauce)

  
  *indicates Kitchen Staple item

DIRECTIONS

Add the olive oil and the butter to a skillet over medium high heat. Sprinkle both sides of the chicken with salt, pepper and garlic powder. Cook the chicken for 7-10 minutes, turning occasionally, until golden brown and cooked in the middle. Set aside to cool. Tear up desired amount of romaine lettuce (or any greens you have on hand), then add cherry tomatoes, green bell pepper, green onion, avocado, black beans, corn, crushed tortilla chips, shredded cheese and a drizzle of BBQ sauce. Toss and enjoy! Note – mix BBQ sauce with a bit of ranch dressing, if desired.

WINE PAIRING

Chardonnay, Pinot Noir

KID VERSION

When I make this meal, I serve my kids the chicken, beans, corn and a sampling of the veggies listed above. If your kids aren’t into any of the veggies in this meal, serve with sliced cucumber and fruit (ex. - blackberries, raspberries) on the side. I give my kids a side of BBQ sauce (or BBQ sauce, mixed with ranch dressing) to use as a dip for their chicken. Kids love dip!