Ingredients
Scale
- 5 ounces chopped Romaine lettuce
- 5 ounces mixed greens
- 1 cup shredded or cubed chicken (rotisserie or grilled)
- 1 cup, peeled, sliced, and quartered English cucumber
- 1/2 cup cherry tomatoes, halved
- 1 avocado, cubed
- 1/2 can corn, drained
- 1/2 can black beans, drained and rinsed
- 1/2 cup crispy onions (French’s)
- favorite ranch dressing
- favorite barbecue sauce
Instructions
- Wash and chop Romaine lettuce. Wash mixed greens. Divide lettuce and mixed greens onto two plates or large shallow bowls.
- Wash and peel the cucumber. Then slice and quarter.
- Wash and halve the cherry tomatoes.
- Cube avocado
- Rinse and measure the corn and black beans.
- Divide and add veggies to the salads.
- Shred or cube chicken breasts. In a separate bowl, toss the chicken with barbecue sauce, coating the meat pieces but not over-saturating. Then divide among the two salad bowls (could have left over meat depending on how much protein you prefer on your salad).
- Top each salad with crispy onions and ranch dressing to your preference. Or you can mix barbecue sauce and ranch dressing ahead of time and add it as one dressing.
Notes
- If you want to use this for a family weeknight meal, and your kids are not into salads much, you can use most of the ingredients without the lettuce to make an easy kids meal. Chicken, corn, black beans, and cucumbers served separately!
- Prep Time: 15 min