FoodBlogger

bbqsalad

Ingredients:

1 tablespoon olive oil 2 boneless, skinless thin-sliced chicken breasts Kosher salt and freshly ground black pepper, to taste 6 cups chopped romaine lettuce 1 Roma tomato, diced 3/4 cup canned corn kernels, drained 3/4 cup canned black beans, drained and rinsed 1/4 cup diced red onion 1/4 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 1/4 cup Ranch dressing 1/4 cup BBQ sauce 1/4 cup tortilla strips

Method:

There are a few ways you can meal prep this salad! If you have a large, wide-mouth mason jar, you can create a mason jar salad! Start by putting 2 tablespoons of ranch in the bottom of the jar. Add the red onion and corn. Layer the black beans, cherry tomatoes, romaine and cheese. Top with the bbq chicken! When ready to eat, empty the jar into a bowl and top with avocado and crushed tortilla chips. If you don’t want to make a mason jar salad, you can also prep this in a standard glass container. Line bottom of container with the romaine lettuce and layer all ingredients in columns/sections on top. Store dressing in a separate container and save the avocado and tortilla chips for serving.

Instruction:

Grill BBQ chicken, if you haven’t already. Side by side photos of 4 chicken breasts on a grill pan before and after being brushed with bbq sauce. Prep salads by adding lettuce and the salad toppings to three bowls. Start with chopped lettuce and then add grilled chicken, black beans, corn, tomatoes, red onion, avocados and cheese. Salad bowl with corn, onion, avocado, tomato, bbq chicken, cheese, lettuce and black beans. Add ranch dressing and add a drizzle of BBQ sauce, if using. Salad bowl with corn, onion, avocado, tomato, bbq chicken, cheese, lettuce, ranch and black beans. Top with crushed tortilla chips, if using and serve.