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Okay friends…I think I have finally perfected my BBQ chicken salad recipe. This is my families ALL time favorite salad recipe. We could eat it every.single.day. It’s so easy to put together and tastes GREAT as leftovers too. Sometimes I’ll make a large batch of BBQ chicken and then freeze half of it. Then the next time I’m craving this salad…all I have to do is pull the shredded chicken out of the freezer and let it thaw. You can also make the black bean salsa the day before. This is the perfect meal for summer nights. It’s a must try!
1 recipe black bean salsa http://www.iheartnaptime.net/black-bean-salsa/
5 cups lettuce/ spinach
11/2 cup ranch dressing
1/2 cup cilantro
1 juiced lime
1 small tomatillo
Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.