My daughter Cynthia worked hard for 2 years at a sandwich place in California called ‘Togos’ where she made delicious sandwiches and salads. In fact, she diligently saved all her money to go on a mission for our church in Argentina. Sometimes she would even walk to and from work, 3 miles each way. I’ve always admired how diligently she labored and saved enough money to cover all of her expenses for 18 months in Argentina!
Over the years, we’ve all benefited from Cynthia’s sandwich and salad making skills. In fact, for Mother’s Day, she made me this delicious BBQ Ranch Chicken Salad. She’s not a big salad lover, but this is one of her favorites. It certainly made my day with lots of fresh ingredients including: chicken, romaine, tomatoes, corn, black beans and cilantro. She added grated cheese, Fritos, ranch dressing and BBQ sauce on top, and it was hearty and delicious-yum. I hope you enjoy it as much as I did and thanks to Cynthia for sharing her recipe! So excited to share my daughter, Cynthia’s tasty salad recipe! What’s at the root of this food? Love, nutritious deliciousness and a full stomach…
BBQ Ranch Chicken Salad
- 1 head romaine lettuce (or 1 bag pre-chopped)
- 1 bunch cilantro
- 1 can black beans
- 1 can corn
- 1 lemon
- Pepper to taste
- 2 tomatoes
- 3 avocados
- 1-2 cooked chicken breasts*
- ½ cup cheddar cheese, grated
- ½ cup Fritos, crumbled slightly
- Ranch dressing
- BBQ sauce
Wash and spin lettuce, then chop finely and place in a large bowl. Cut off cilantro stems, wash and spin; chop and set aside. Drain and rinse black beans and corn; mix with chopped cilantro; squeeze lemon over, add pepper to taste and mix to combine. Chop the tomatoes, avocados and chicken.
Top lettuce with the cilantro/black bean/corn mixture, tomatoes, avocados and chicken.
Sprinkle with cheese and Fritos. Drizzle with your favorite Ranch dressing and BBQ sauce! And, if you want to make them homemade, here are my recipes for each: Ranch Dressing, Quick BBQ Sauce and BBQ sauce.
*To cook chicken, place breast(s) in a saucepan and cover with water. Sprinkle with some onion flakes (or powder), garlic granules, salt and pepper. Boil until cooked through; time will depend on the size and thickness of the breast. Easy way to asses: pull breast out, cut in half and check for pinkness. Return to water and boil longer if needed.