Wednesday, June 3, 2015

BBQ chicken salad... 15 minutes

the goods:

1 tablespoon olive oil
2 boneless skinless chicken breasts, pounded thin
1 head of romaine lettuce, chopped
1 roma tomato, diced
1 can corn kernels, drained
1 can black beans, rinsed and drained
1/4 cup shredded monterey jack cheese
1/4 cup shredded cheddar cheese
homemade ranch dressing, barbecue sauce, tortilla strips, and
chopped chives, for serving

Heat olive oil in a medium skillet over medium-high heat. Season chicken breasts with salt and pepper. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-sized pieces. I like to set up a salad bar and let everyone add what they want, or you can toss it all together in a bowl!

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