This is one of our favorites and is great for a crowd.
* from Monica Miles3 chicken breasts
1 1/2 c. BBQ sauce
1/2 tsp. garlic salt
1 1/2 c. BBQ sauce
1/2 tsp. garlic salt
- Place chicken breasts in a greased 9"x9" pan. Sprinkle garlic salt on chicken, then pour BBQ sauce, coating well. Bake at 350 degrees for 30 minutes, or until cooked through. Let cool, then cube. Pour left over BBQ sauce from the pan over the cubed chicken in a small Tupperware and refrigerate. ( I often cook the chicken the night before so that I can just toss everything together just before).
2 heads romaine lettuce, chopped
1 head iceberg lettuce chopped
1/2 c. cilantro, chopped
1 can black beans, rinsed & drained
1 1/2 c. frozen corn, thawed
4 Roma tomatoes, chopped
1 can sliced olives
1 c. shredded Monterey Jack cheese
1 avocado, diced
1 bottle ranch dressing (we like Kraft)
1 head iceberg lettuce chopped
1/2 c. cilantro, chopped
1 can black beans, rinsed & drained
1 1/2 c. frozen corn, thawed
4 Roma tomatoes, chopped
1 can sliced olives
1 c. shredded Monterey Jack cheese
1 avocado, diced
1 bottle ranch dressing (we like Kraft)
-Combine all salad ingredients & chicken in an extra large bowl & toss, coating with ranch dressing.
No comments:
Post a Comment