BBQ-Ranch Chicken Salad

Ingredients

• 1 Romaine Heart
• 4 oz Grape Tomatoes
• 1 Green Bell Pepper
• 5 Cilantro Sprigs
• 1 Red Onion
• 15 ½ oz Canned Black Beans
• 4 oz Corn Kernels
• 2 Boneless Skinless Chicken Breasts
• 2 Small Corn Tortillas
• 3 oz BBQ Sauce
• 3 oz Ranch Dressing
• Olive Oil
• Salt Pepper
• Hold romaine head at root end and chop coarsely.

Instructions

1. 1

   Cook Within: Once chicken is cool enough to touch, feel free to shred using your freshly washed hands. Ranch dressing was invented in the 1950s by a plumber in Alaska who later opened a dude ranch in California, which he named “Hidden Valley.”

2. 2

   Prepare the Ingredients: Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Stem, seed, and cut green bell pepper into ½” dice. Stem cilantro and coarsely chop leaves. Peel and halve red onion. Slice into thin strips. Rinse and drain black beans and corn kernels. Rinse chicken breasts and pat dry.

3. 3

   Combine lettuce, corn, tomatoes, green bell: pepper, black beans, and red onion (to taste) in a

4. 4

   Cook the Chicken: with 1 tsp. olive oil and season with a pinch of salt and pepper. Bake until chicken has reached an internal temperature of 165 degrees, 12-15 minutes.

5. 5

   Remove from baking sheet and set aside to cool.: While chicken cooks, make tortilla strips. Pull the Chicken When chicken is cool enough to handle, use two forks or your hands to shred into long pieces in a preparation, cut chicken into ½” dice._

6. 6

   Make the Tortilla Strips: Slice tortillas into thin strips and toss with 1 tsp. crispy and lightly browned, 5-7 minutes. Remove from oven, season with a pinch of salt, and set aside. Watch closely, as tortillas can burn easily. Transfer to a plate when light brown so they don’t overcook.

7. 7

   Plate the Dish: Compose a pile of salad in the middle of a plate.

8. 8

   Top salad with shredded chicken, a drizzle of BBQ: sauce, and ranch dressing. Arrange tortilla strips on top of salad and garnish with cilantro. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. Ƀ Red onion brings a nice kick to salad, but use to taste to keep elements balanced. not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free the recipe before you start–we promise it will be time