Southwestbbqchickensalad Recipes

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Steps:

• Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
• Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
• Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
• Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
• Cut grilled chicken into thin slices and arrange over salad.
• Top with cheese and chips.
• Serve with dressing.
• Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

Steps:

• Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
• While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
• Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
• Serve immediately.

Steps:

• Mix all ingredients except the ranch.
• Serve with ranch on top.

Steps:

• Put the pizza crust on a large baking sheet or pizza stone.
• Spread 1/4 cup barbecue sauce over crust.
• In a bowl, combine the remaining barbecue sauce and chicken; tossing to coat well.
• Spoon chicken mixture over crust.
• Top with cheese and cilantro.
• Bake in a 450° oven for 10 minutes or until cheese melts.

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Steps:

• Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
• You can also substitute fajita seasoned sliced chicken breasts strips here.
• Slice the chicken breasts into thin strips.
• Toss the lettuce with your other salad"stuff".
• Slice the corn tortillas into thin strips and deep fry until crisp.
• If you stop short of crisp, the tortillas will be tough.
• Test one and if this is the case, just refry til crisp.
• Drain on paper towels.
• Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
• Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
• Mix together the Ranch Dressing and salsa 1:1.
• Pour this over each salad and sprinkle cheese on top.