BBQ Chicken Salad (in a mixing bowl)

Do you eat your salad in a mixing bowl?  In case you haven't noticed from previous posts, I am a volume eater.  I like to cram all of my food full of veggies so that I can eat the largest quantity possible.

This is recipe is definitely a keeper.  My husband loved it too and this says a lot, as he was formerly part of the "you don't make friends with salad" camp.



P.S.  I seriously need to STOP taking photos with my broken phone!

Makes:  4 large bowls of salad

Ingredients:

• 2 heads/stalks of romain lettuce, chopped
• 1/4 red onion, sliced
• 1 sweet red pepper, sliced
• 2 c. mushrooms, chopped
• 1 can sweet corn, drained
• 3 green onion stalks, chopped
• 4 oz lite havarti (or jack), shredded
• 2 rotisserie chicken breasts, chopped (or cook and shred your own breasts)
• 1/2 c. BBQ sauce
• 1 tbsp Frank's hot sauce
• 4-8 tbps of ranch (depends how ranchy you like it)
• Optional:  tortilla chips, crushed

Directions:

1. Chop, slice and shred all of the veggies and cheese.  Divide into four bowls.
2. Heat a non-stick skillet.  Toss chicken, BBQ sauce and Frank's in the pan until heated through.
3. Top salad with the chicken and ranch dressing.  Tortilla chips add a bit of crunch too, if you can spare the calories.
4. Mix it alllllll up and NOMNONNOM



Asian Chicken Salad

Source: Me!
Serves: 4

Ingredients:

• 1lbs of boneless skinless chicken thighs


• 1/2 c. flour, seasoned with salt and pepper


• 2 tbsp EVOO


• 1/4 c. mango chutney


• 1 head of Boston lettuce, shredded (or greens of your choice)


• 1 carrot, shredded


• 1/2 red onion, sliced thin


• 1 c. sliced mushrooms


• 2 stalks of green onion


• Asian toasted sesame ginger dressing


• Optional topping: chow mein noodles

Directions:

1. Chop chicken into bite sized pieces. In a ziplock bag, toss chicken in seasoned flour until coated.


2. Heat up oil in a non-stick skillet. Brown chicken for about 3-4 minutes on each side, until the chicken is almost cooked, just a tiny bit pink in the center.


3. Add the mango chutney and toss the chicken until coated. Continue cooking until the chicken is cooked through, about another minute or two.


4. Meanwhile, make up the salad of shredded lettuce, sliced red onion, sliced mushrooms, chopped green onion and shredded carrots.


5. Let the chicken cool a little. Top the salad with the chicken, asisan toasted sesame dressing and crushed chow mein noodles (optional).

Comments:

This almost felt like a restaurant main course salad that would be really bad for you, it was so good! Next time, for a change, I might try tossing the chicken in sweet chili sauce and adding some mandarin oranges. Definitely a make again!