Cowboy Caviar Dip

This is a super easy and tasty dip recipe that I make regularly.  A must try! 

Cowboy Caviar Dip

1 (15oz can) seasoned black eyed peas, rinsed and drained well (I use white beans or chili beans when I can't find black eyed peas

1 (15oz can) seasoned or plain black beans, rinsed and drained well 

3/4 cup frozen sweet corn, thawed

3 green onions, chopped

1/2 cup chopped green bell pepper

2 or 3 tomatoes, diced

1 jalapeno pepper, diced with seeds removed

1/3 cup cilantro, chopped

1 ripe avocado, chopped

Tortilla chips

Dressing:

1 Tblsp olive oil

1 Tblsp white wine vinegar

1/2 lime, juiced

1/2 tsp Dijon mustard

salt and pepper to taste

Combine black eyed peas, beans, green onions, bell pepper, tomatoes, jalapenos and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve. 

Just before serving, add avocado and gently stir to combine. 

Serve with tortilla chips. EnJOY!

Irish White Bean and Cabbage Stew

I love a good soup recipe! This is a Forks Over Knives recipe and I will definitely add this to our regular menu. So easy and so good! Not to mention so healthy! You can leave out and add in anything you have on hand like I did. I left out the caraway seeds and potatoes and added kale.

Irish White Bean and Cabbage Stew

1 large onion, chopped
salt to taste
3 stalks celery
2-3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 1/2 lbs potatoes, cut in large dice
1/3 cup pearled barley (or sub. with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
6-8 cups low sodium veggie stock (or reg. broth of any kind)
3 cups great northern beans cooked (or 2 cans, drained) (white beans)
1 14.5oz can diced tomatoes
1 Tblsp parsley, chopped

 Place veggies, seasonings, barley and broth into a large stockpot. Cover and simmer until veggies are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Optional: Cook in crockpot. Place veggies, seasonings and barley into large slow cooker. Add enough veggie stock to just cover the veggies (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
 Add beans, tomatoes, parsley and salt to taste. check seasonings and add more herbs if necessary.
Cover and cook for another hour. EnJOY!

Beet Pasta with Creamy Pumpkin Sauce

What better Valentine recipe post then something red! I adapted this recipe from my spiralizer cookbook and I was a bit apprehensive about it but ended up loving it! Give yourself plenty of time to prep this one and time to soak your cashews.

Beet Pasta with Creamy Pumpkin Sauce

4 beets, trimmed and peeled
1/2 Tblsp olive oil
3 sage leaves
3/4 cup chicken broth
2 garlic cloves, crushed
1/4 cup chopped shallots
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp cinnamon powder
pinch of chili pepper flakes
1/2 cup cashews, pre-soaked in water for atleast 30 minutes
2 Tblsp freshly chopped parsley
pinch of sea salt and pepper
1 Tblsp toasted sesame seeds

Create beet noodles by using the smallest setting on spiralizer then trim pasta to 2 inch strands. Set aside.
Preheat oven to 425 and prepare a parchment lined baking sheet. Place the beet pasta on the baking sheet and drizzle lightly with olive oil and a little salt. Bake for 10-12 minutes.
While the beets are in the oven, heat the oil in a large skillet over medium high heat. Add in the sage and fry it on both sides for 30 seconds. Remove the sage leaves from skillet and set aside on a plate.
In the same skillet place the garlic, pepper flakes and onion and cook for 2 minutes. Pour in the pumpkin puree then season it with salt and pepper, nutmeg and cinnamon, sage leaves. Let the sauce cook for 2-3 minutes then pour it into the blender. Drain the cashews then place them in the blender. Pour in the broth, cover the blender then process for 30 seconds. Set aside.
Take out the beet pasta from the oven and place them in individual bowls. Spoon the pumpkin sauce over each bowl. Sprinkle with sesame seeds and parsley on top. EnJOY!

Sesame Almond Butter Zucchini Noodles

Spiralizer to the rescue! I needed something healthy but not just a salad or another roasted veg. So I came across this amazing recipe on iowagirleats.com and it is a must try! Go buy a spiralizer or zoodler just for this recipe!

Sesame Almond Butter Zucchini Noodles

1/2 cup smooth almond butter (I used natural peanut butter)

3 Tblsp low sodium soy sauce or gluten free Tamari 

1 Tblsp honey

1 tsp toasted sesame oil

1 Tblsp lime juice

1 Tblsp water

salt and pepper to taste

1/4 cup slivered almonds or peanuts (plus more for garnish)

3 small zucchini, spiralized

3/4 cup chopped scallions, green and white parts

2 tsp white sesame seeds

chopped fresh cilantro, for garnish

Combine almond butter, gluten free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy and transfer to a small bowl. (I just mixed with a fork in a small bowl). 

Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped nuts and chopped cilantro. Serve immediately. EnJOY!

Avocado and White Bean Salad with Vinaigrette

 This is a super quick, easy, healthy salad that is packed with flavor! I modified this recipe from foreverafterblog.com

Avocado and White Bean Salad with Vinaigrette

1 can white beans
1 avocado, peeled and chopped
1 roma tomato, chopped
1/4 cup sweet onion chopped finely

Vinaigrette:

1 1/2 Tblsp olive oil
1/4 cup lemon juice
1 Tblsp fresh basil, chopped
1 clove garlic, finely chopped
salt and pepper to taste
1 tsp mustard

Whisk vinaigrette ingredients together then pour over salad base and mix well. Refrigerate for a few hours before serving. EnJOY!

Pad Thai Salad

My sweet hubby bought me a sweet spiralizer attachment for my kitchen aid for Christmas. I was skeptical about spiralized veggies but I am such a fan! Absolutely amazing! Ive adapted this recipe from thelondoner.me and I just added some sauteed and seasoned shrimp to my dish.

Pad Thai Salad

1 cucumber
2 large carrots
2 green onions, chopped
1 handful of fresh cilantro
1 mint leaf, diced
1 handful of peanuts, roughly chopped
a couple handfuls of shredded chicken/beef/shrimp or anything you want

Dressing:

Juice of 1 lime
3 Tblsp sesame oil
3 Tblsp soy sauce
1 Tblsp fish sauce
1 Tblsp chili flakes
1 Tblsp honey
1 clove garlic, finely diced

Run your carrots and cucumber through the thinnest setting on your spiralizer. Sprinkle chopped onions on top, chopped cilantro and mint, and your shrimp or protein if using. Shake up all dressing ingredients in a jar until fully mixed, then poor over salad and toss lightly. Sprinkle chopped nuts over the top. EnJOY!

Mexican Street Corn Salad

I love love love this recipe! cookingclassy.com you didn't fail me on this one! It's the perfect street corn taste without the chunks left in your teeth feeling after eating a corn on the cob!

Mexican Street Corn Salad

4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)
1 1/2 Tblsp veggie oil
salt to taste
1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
1/3 cup slightly packed cilantro leaves, chopped
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
3 oz. Cotija cheese, finely crumbled
3 Tblsp mayo
1 1/2 Tblsp fresh lime juice, divided
1/2 tsp chili powder, then more to taste
1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6-10 minutes total). Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with onions, cilantro, jalapeno, garlic, 3/4 of the cotija, mayo, 1 Tblsp lime juice and chili powder and toss. Pour remaining 1/2 Tblsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija cheese and additional chili powder to taste. EnJOY!

3 Bean Chili for a Crowd

 I found this yummy and filling recipe on a Forks Over Knives app. Super healthy and Hardy, and easy to make. It makes a lot! Perfect for when we have company.

3 Bean Chili for a Crowd

1 large yellow onion, chopped
8 cloves garlic, minced
1 Tblsp cumin seeds, toasted and ground
2 Tblsp ancho chile powder
1 tsp cayenne pepper (I added 1/2 tsp only)
1 1/2 cups tomato paste
3 cups pinto beans, cooked or 2 15oz cans rinsed and drained
1 15oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 28oz cans diced tomatoes
salt and pepper to taste

 Saute the onion in a large pot over medium heat for 8 minutes. Add water 1-2 Tblsp at a time, as needed to keep the onion from sticking.
 Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
 Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste and 4 cups water.
 Cook 20-25 minutes. EnJOY!

Vegan/gluten free Pumpkin Sugar Cookies

Ok so vegan/gluten free baked goods usually get a bad wrap but these cookies are just awesome! Super sweet and amazing! I adapted this recipe from minimalistbaker.com These are one of my new fav cookies!

Vegan Pumpkin Sugar Cookies

1/2 cup (1 stick) vegan butter (such as Earth balance) softened
1/2 cup organic can sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree (or sub pumpkin butter)
1 1/2 cups + 1 Tblsp unbleached all-purpose flour (I used gluten free baking flour)
1/2 Tblsp cornstarch or arrowroot powder (for thickening/binding)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1 Tblsp unsweetened almond milk (or other non-dairy milk)

Frosting

1/2 cup (1 stick) vegan butter, softened
1 1/2 Tblsp pumpkin butter (I used pumpkin puree)
1/2 tsp pure vanilla extract
3 cups organic powdered sugar
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
splash of non-diary milk

 Add softened butter to a large mixing bowl and cream with a mixer for 1 minute. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients to combine.
 Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat oven to 350.
 Scoop out heaping 1 Tblsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Gently press down into a disc.
 Bake on center rack for 10-12 minutes, or very slightly golden brown. Let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

Frosting:
 Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, pumpkin butter or puree and mix once more.
 Add powdered sugar 1/2 cup at a time and continue mixing on low until thick and creamy. Drizzle in a little non diary milk to thin. Your want your frosting to be pretty thick so it will hold it's shape once on the cookies, so only add a little milk at a time. Add more powdered sugar if too thin.
 Once the cookies have cooled, frost cookies and top with a sprinkle of pie spice or cinnamon. Store covered at room temp for a few days, freeze for longer term storage. EnJOY!

Chickpea Tacos with Guacamole

Holy Heck I love these tacos! Super quick and easy, and light! A fun new variation to tacos. I found this recipe on coffeeandquinoa.com

Chickpea Tacos with Guacamole

1 tsp olive oil
1 clove garlic, minced
1/4 red onion, minced
1 1/2 cups cooked chickpeas (or 1 14oz can, drained and rinsed)

For the taco seasoning (or use 1/2 a packet of your favorite taco seasoning mix)

1/2 Tblsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp cornstarch
1/8 tsp cayenne pepper
1/4 cup water

Guacamole

2 large avocados
1 lime, juiced
salt and pepper to taste
1/2 cup chopped cilantro
1/4 cup onion, chopped finely

Smash your avocados with a fork, add remaining ingredients and mix.

For the Tacos:

 Prep guacamole first and store in refrigerator while prepping tacos. In a small bowl, combine all taco seasoning ingredients, including water.
 In a large pan, heat olive oil over medium heat. Once shimmering, add the garlic and onion and saute until onion is soft, about 3-4 minutes.
 Pour in drained chickpeas and taco seasoning, and stir to combine. Saute, stirring occasionally, until chickpeas are heated through and some of the water is evaporated, 2-3 minutes.
 Serve alongside taco shells, guacamole, cilantro and lime wedges. EnJOY!

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

This is such a super quick and easy salad recipe but delish and filling. I slightly adapted this recipe from joyfulhealthyeats.com

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

2 boneless skinless chicken breasts
salt and pepper to season chicken
1 cup halved fresh mozzarella balls
1-2 avocados, diced
8 cups fresh spring mix salad, or spinach
1 cup cherry tomatoes, halved or whole
1/4 cup fresh diced basil

Balsamic Vinaigrette:

1 garlic clove, minced
1 tsp dry basil
1 Tblsp dijon mustard
1 Tblsp lemon juice
1/4 cup balsamic vinegar
1/3 cup olive oil
salt and pepper to taste

In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!

Harvest Cobb Salad

Who says salads have to be bland?! Not this one! Thank you damndelicious.net for sharing this amazing salad recipe! I loved the dressing but you can really use any kind of dressing you want.

Harvest Cobb Salad

4 slices bacon, cooked and diced
2 large eggs, hard boiled and chopped
6 cups chopped romaine lettuce, or spinach
1 apple, diced
1 pear, diced
1/2 cup pecan halves
1/3 cup dried cranberries
1/3 cup crumbled goat cheese (I used blue cheese)

Poppy Seed Dressing

1/3 cup mayo
1/4 cup milk
2 Tblsp sugar
1 Tblsp apple cider vinegar
1 Tblsp poppy seeds

To make the poppy seed dressing, whisk together mayo, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; refrigerate until ready to use.
To assemble salad, place lettuce in large bowl; top with arranged rows of cooked and chopped bacon, hard boiled and chopped eggs, apple pear, pecans, cranberries and goat cheese. Serve immediately with poppy seed dressing. EnJOY!

Southwestern Chopped Salad with Cilantro Dressing

I have been playing with so many different types of salads and healthier dressings, this one is awesome! Super creamy and flavorful! from www.thegardengrazer.com

Southwestern Chopped Salad with Cilantro Dressing

1 large head of romaine (or any preferred lettuce)
15oz can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
Avocado
Optional: Seasoned ground turkey

Dressing:

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain yogurt)
2 Tblsp fresh lime juice (about 1/2 lime), or more to taste
1/2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white wine vinegar
1/8 tsp salt
cumin to taste
agave or honey to taste

Make the dressing: puree all ingredients in a food processor or blender until smooth. Taste and adjust seasonings if needed.
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing. EnJOY!

Avocado Pasta

Ok lets get to the healthier recipes.... but still tasty! I found this healthier version of a creamy pesto pasta from damndelicious.net and I am a big fan!

Avocado Pasta

12 oz whole wheat pasta
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 Tblsp freshly squeezed lemon juice
kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed ( I left this out, I absolutely hate corn in pasta)

In a large pot of boiling salt water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and corn (if your into that sort of thing).
Serve immediately. EnJOY!

Pad Thai

Oh how I love Pad Thai! When I was pregnant with my twins, all I could hold down was Thai Food. So when I saw this recipe on rachelschultz.com I had to give it a try! So delish!

Pad Thai

8 oz pad thai noodles
2 eggs
1 batch of pad thai sauce (see below for recipe)
3 cooked chicken breasts, sliced (I used shrimp)
1 cup bean sprouts
1 cup cilantro
3 green onions, sliced
1/2 cup chopped peanuts

Prepare noodles according to package directions. Meanwhile, scramble eggs for about 2 minutes and set aside. In a large skillet, combine noodles, chicken and sauce. Top with bean sprouts, cilantro, green onion, and peanuts. EnJOY!

Sauce

3 Tblsp soy sauce
1 Tblsp siracha
2 Tblsp lime juice
2 Tblsp canola oil
2 Tblsp brown sugar

Whisk together ingredients. Serve over pad thai.

Earth Day Treats

My son's first grade class had an earth day party recently so I had some fun searching out some cool little treats on pinterest!

Ants on a Log

Ok so ingredients and directions are not really needed for this one, but just incase, just spread some peanut butter on celery and throw some ants/ raisins on and baddabing!

Earth Day Cupcakes

1 box yellow cake mix, plus any ingredients needed to make it
blue and green food coloring
buttercream frosting

Preheat oven to 350. Prepare 1 box yellow cake mix according to pacakge directions. Put half of the mixture into another bowl. Place 2 drops of blue food coloring in one bowl with half of the cake mix and 2 drops of green food coloring in the other bowl.
Place paper muffin cups into muffin tin. Using small ice cream scoop, Put one scoop of the blue colored cake mix in one muffin cup and put one scoop of green colored cake mix next to the blue mix in the same cup. Repeat steps in remaining muffin cups. Bake for approx. 15 minutes or until toothpick comes out of cupcake clean. Let cool.
For frosting, color half of the buttercream frosting blue and the other green. Frost the cupcake with blue frosting. Then using the green frosting, make a few "earth shapes" or continents. Or just put one green dallop on top, however you think it looks best.

Dirt Pudding

6 oz chocolate pudding mix
4 cups milk, to prepare pudding mix (or as much as directed on mix)
14 oz condensed milk
8 oz cream cheese
12 oz cool whip
18 oz oreo cookies
1 package gummy worms

Make chocolate pudding according to box and place in fridge. Chop up all oreos in food processor. Cover bottom of 9x13 glass pan with a thin layer of oreos. Beat condensed milk, cool whip, and cream cheese in a large bowl until well mixed.
Cover bottom layer of oreos with chocolate pudding. Layer cream mix. layer remaining oreos on top. Refrigerate for 20 minutes. Place worms on top. EnJOY!

Horchata and Mexican Street Corn

For Cinco De Mayo this year my kids had requests! Shrimp tacos, horchata and mexican corn. I found the horchata recipe on yummyhealthyeasy.com and the corn on sassygirlz.net
So yummy!

Horchata

1-2/3 cups uncooked white long grain rice
5 cups water
2 cinnamon sticks
1/2 cup white sugar
3 cups milk
2 tsp vanilla extract

Pour the rice and 2 cups water in a blender. Blend until the rice begins to break up, about 1 minute. Add the last 3 cups of water and blend for an additional 30 seconds. Let the rice and water sit on the counter for anywhere from 3+ hours.
Strain the rice water into a large pitcher and throw away the rice. Stir the cinnamon sticks, sugar, milk and vanilla into the rice water. Chill. When thoroughly chilled, stir up and pour over ice. Add an extra sprinkle or two of cinnamon if needed. EnJOY!


Mexican Street Corn

4 ears of corn
1 cup sour cream
1/2 cup mayo
1 cup grated parmesan cheese (I would use queso fresco crumbled instead)
1/4 cup cilantro (fresh, rough chop)
1 lime (cut, ready to squeeze)
chili powder (to taste)
salt and pepper (to taste)

Preheat grill. When grill is hot place your already shucked corn on the grill, make sure to leave the core on so you have something to grab it with while eating. In a medium bowl, mix mayo, sour cream and chopped cilantro together. Let the corn get slightly charred on the grill, turn a time or two so it's cooked evenly. Remove from grill and while still hot, smother completely with mayo mixture. Sprinkle chili powder and salt and pepper on corn. Squeeze lime juice on top and sprinkle with cheese. EnJOY!

Avocado Hummus

This is my most favorite hummus recipe ever! So easy to make and so much you can do with it! I like to dip veggies into a bowl of this flavorful dip, I also use it to put on veggie wraps, or turkey and veggie wraps. Thanks cookingclassy.com for this recipe!

Avocado Hummus

1 (15oz) can chick peas (garbanzo beans), well drained

2 medium ripe avocados, cored and peeled

3 Tblsp olive oil, plus more for serving if desired

1 1/2 Tblsp tahini

3 Tblsp fresh lime juice

1 clove garlic, peeled

salt and pepper to taste

1/8 tsp (I use 1 tsp) cumin

2 Tblsp finely chopped cilantro leaves, for topping (I add mine to the mixer)

Optional: Red pepper flakes, for topping (I do not add this)

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste, about 1/4-1/2 tsp salt and 1/8 tsp pepper. Add cumin and avocados and pulse mixture until smooth and creamy, about 1-2 minutes.

Serve topped with more olive oil if desired and sprinkle with cilantro and pepper flakes if desired. Serve with pita chips or veggies. EnJOY!

Roasted Balsamic Brussel Sprouts with Goat Cheese

I have been obsessed with brussel sprouts lately and I decided to change it up just a bit so my family doesn't get sick of them. I love goat cheese so now these things are even more addicting!

Roasted Balsamic Brussel Sprouts with Goat Cheese

1-2 lbs brussel sprouts, rinsed and dried.
1 cup goat cheese, crumbled into small pieces
salt and pepper to taste
balsamic vinegar to taste
olive oil

Preheat oven to 400. Slice brussel sprouts in half, add to baking sheet. Drizzle a small amount of olive oil onto the brussell sprouts, top with a little salt and pepper, then top with 1-2 Tblsp balsamic. Bake for 15 minutes, stir around so they dont burn, continue to roast for another 15-25 minutes until desired tenderness. When done roasting, fork tender, remove from oven. Top with additional 1 Tblsp balsamic, top with desired amount of goat cheese. Serve while hot. EnJOY!

BBQ Ranch Chicken Salad

Ok this picture sucks but the recipe is to die for! I get super board of just plain salads, so on my quest to find a new fun salad recipe I came across this little gem on www.damndelicious.net
Do it! Make it! BBQ sauce and Ranch, yes!

BBQ Ranch Chicken Salad:

1 Tblsp olive oil
2 boneless, skinless thin sliced chicken breasts
salt and pepper to taste
6 cups chopped romaine lettuce (I used baby spinach)
1 roma tomato, diced
3/4 cup canned corn kernels, rinsed and drained
3/4 cup canned black beans, rinsed and drained
1/4 cup diced red onion, optional
1/4 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1//4 cup ranch dressing (I used the ranch mix packet and mixed my own)
1/4 cup BBQ Sauce (I used Sweet Baby Rays, if youve never had that brand its amazing!)
1/4 cup torlilla strips (I used corn tortillas, cut into strips, spray cooking spray on top and bake at 400 for 5-10 minutes until crispy)

Heat olive oil in a medium skillet over medium high heat. Season chicken with salt and pepper to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes on each side depending on thickness. Let cool before dicing into bite sized pieces. (I grilled my chicken on the BBQ). To assemble the salad, place lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, top with crispy tortilla strips. EnJOY!