The kids are coming back from camp. It will have been twelve whole days without children. I love my kids but this was the first time in 15 years that I have been away from them longer than a night or two and in the last 4 years I have always had one of them with me. We could go out on short dates but not an overnight for both of them at the same time.
I LOVE camp!
While the kids are away at camp I was experimenting a little. My children will happily eat salads for dinner but they have to be substantial. They are not going to go for a wimpy greens and cucumber salad for dinner. They want meat, cheese and tons of flavor in their salads.
This salad was super simple to put together. It was on the table in under 20 minutes start to finish!
The flavor impact of this salad was amazing! All my other half kept saying was I don’t want to stop eating this! It was filling, flavorful and almost made me feel I was eating something healthy.
My mostly gluten-free son would love this dish because it is something he could have as is, no substitutions.
- 2 medium chicken breasts pounded down to 1/4″ thick
- 2 TBSP olive oil
- Mixed greens, enough to fill four dinner sized plates, I used baby spinach and a Romaine mixture
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 2 tomatoes, diced
- 1 onion, chopped
- 1 cup extra sharp cheddar cheese, shredded
- couple handfuls of tortilla chips, slightly crushed
- Slightly spicy barbecue sauce, I used Sweet Baby Ray’s Original
- Ranch Dressing
- In a medium skillet over medium-high heat the olive oil. Add chicken once pan is hot. Brown chicken on both sides until cooked completely through about 4-5 minutes per side.
- Fill each plate with 1/4 of the greens, corn, bean, onion, cheese, and tortilla chips.
- Remove chicken from pan and allow the chicken to cool slightly. Cut into 1/2″ cubes.
- Toss the chicken on top of the rest of the salad and then drizzle the top of the salad with the barbecue sauce and ranch dressing.
- Serve immediately.