Chicken Barbeque Salad
This will feed a large group of people. I had it a couple weeks ago at my little sisters bridal shower. It was so YUMMY! I made it last week and split it in two bowls. One for my family and I took one to a friend who recently had surgery. You can definitely downsize to suit your needs. I put it together (about an hour before) , the bacon and chicken I had cooked previously. I waited to add avocado's at the last minute so they wouldn't turn brown. I forgot to take a picture with them. I knew I would....dang....they made it even prettier (I LOVE avocados). So picture how great it would look with avocado's between chicken and tomatoes.
Whole pkg. romaine lettuce chopped small (about 6 heads in lg. pkg from Costco)
1 can corn, rinsed
2 can black beans, rinsed
6 tomatoes, chopped small pieces
3 avocados, chopped
1 lb. bacon, cooked and broken in small pieces
1/2 head purple cabbage, shredded finely
5 chicken breasts, barbequed, chopped small, then added lots more barbeque sauce, put in tupperware bowl and tossed with bbq sauce. I actually grilled my chicken the night b4. It's served cold.)
1 pkg. Scotia Cheese, finely shredded I could not find this cheese. So I tried fetta.... it was a little strong for me. I think next time I'll just use a finely shredded....whatever is in my fridge. I love cheese, I think it would be good with almost any kind. Even blue cheese crumbles (again a little strong so not too much.
2 cups roasted & salted Sunflower seeds
1/2 large bottle of Ranch Dressing
I put the lettuce in the bottom, then put little piles of each item around edges in a circle, and the cheese in the center and left it for display. Then when time to serve toss it with the Ranch Dressing. We tossed without dressing and added our own so we could keep leftovers in fridge without getting too soggy. I ate it for three days in a row. Never got sick of it! Perfect summer lunch or dinner! Enjoy!
My friend Sara came over last night, and in an attempt to save some cash in our "going out" allowance, we stayed in, made dinner and watched an inordinate amound of Glee. I got hooked on her chicken recipe, and she got hooked on Glee, so it was good all around! We made this recipe, which from Rachel Rae's 30 minute meals, served it with rice and steamed broccoflower, and it turned out delicious! As usual, I can't just follow a recipe, I have to throw extra things in that I find in the fridge, in this case, we added extra chicken stock and about 1/2 c. whipping cream to make more sauce. Because you can NEVER have too much sauce! Here's the link:
Salsa Verde Carnitas1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.
3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.
Serves 6.
We made these for our New Year's Eve party. Yes, they are a BIG mess, but they are also a lot of fun for big AND little people. (I decorated two :)
