Ingredients
Scale
- romaine lettuce
- grated carrot
- red onion
- green onion
- corn
- cucumber
- 2 cans pinto beans, drained and rinsed
- monterey jack cheese, shredded
- cilantro
- grilled bbq chicken thighs
- tortilla strips, crushed tortilla chips, or corn tortillas to make your own
- bbq sauce
dressing:
Instructions
- bbq chicken: marinade chicken in bbq sauce for at least 30 minutes prior to grilling. if you don’t want to be bothered with grilling chicken for this recipe, use store-bought rotisserie and toss it in a bit of bbq sauce. I like to grill chicken thighs in a cast iron skillet and let them cool while I prepare the rest of the salad.
- if you are making your own tortilla strips: pre-heat the oven to 375 and line a baking sheet with parchment paper. cut the corn tortillas into thin strips, toss in a little avocado oil, and spread out evenly on the sheet. bake for 15 minutes, or until crispy.
- drain and rinse pinto beans. add to a small bowl with a few tbsp of bbq sauce. stir and set aside.
- time to chop! chop green onion, red onion, romaine, cucumber, cilantro, grilled bbq chicken.
- cook the corn (I like to use frozen so I need time to microwave it separately) and let it cool
- if you are eating right away, add it all to a bowl, mix, and enjoy. if you are making this for meal prep, keep the salad mix fresh by leaving the chicken, tortilla strips, and dressing on the side.
- mix 1/4 cup ranch dressing with a little bbq sauce based on your preference. I prefer the ranch taste so I do about 1 tbsp.
Notes
- if you don’t like onions, maybe do just green onion for this salad. I like red onion and green onion, so I used both, but you can always omit the red if it’s too much.