You’re Gonna Love This!
My kids love these two meals, I love them and I know you will too! You can make the Barbecue Chicken Salad for dinner one night and then turn right around and make Barbecue Chicken Pizza the next night and have them both be absolute crowd pleasers! The best part is that they are both super easy! Just plan ahead and grab Gouda and Gruyere Cheese next time you are out ’cause, if you are like me, you won’t have them on hand!
Round One: Barbecue Chicken Salad
4 cups of Romaine Lettuce, chopped
1 small Red Onion, thinly sliced
1 large Tomato, chopped
1 can of Black Beans, drained and rinsed
2 cups of Sweet Corn
1 Avocado, chopped
1 cup of Cooked Chicken, cut into small pieces (I make a big batch of Shredded Chicken from pg. 325 of the Book at the start of the week; but you can use Rotisserie Chicken or any cooked chicken you have around.)
1/4 cup of BBQ Sauce (I use KC Masterpiece from Costco)
2 Tbsp. Basil, thinly sliced into strips
1/2 cup Fresh Cilantro, roughly chopped
1/2 cup Mozzarella Cheese, shredded in the food processor
1/4 cup Smoked Gouda Cheese, shredded in the food processor
1/4 cup Gruyere Cheese, shredded in the food processor
1/2 cup Ranch Dressing
1/2 cup BBQ Sauce
In large bowl, combine lettuce, onion, tomato, beans, corn and avocado. For bbq chicken, combine chicken with bbq sauce and stir. Add bbq chicken to salad, along with basil, cilantro and cheeses. For dressing, combine equal parts Ranch dressing and BBQ sauce in small bowl. Lightly drizzle dressing over top and gently toss salad.
Round Two: Barbecue Chicken Pizza
Dusting of Cornmeal
1-2 cups of Shredded Chicken (page 325)
1 cup of BBQ Sauce, divided
2 cups of Mozzarella Cheese, shredded
1/2 cup of Gruyere Cheese, shredded
1/2 cup of Gouda cheese, shredded
1 small Red Onion, thinly sliced into ringlets
1 Bunch of Cilantro, chopped
Sprinkling of Kosher Salt
Preheat oven to 475° with pizza stone placed inside oven. Lightly grease a rimmed cookie sheet and sprinkle with cornmeal. Take prepared pizza dough and press into cookie sheet (no need to roll it out, just use your fingers). Place 1/2 cup bbq sauce in medium size bowl and toss chicken in it until coated. Set aside. Evenly spread 1/2 cup of bbq sauce onto the dough, followed by the Mozzarella, Gruyere and Gouda cheeses. Place the barbecue chicken pieces evenly on top of the pizza along with the red onion ringlets. Sprinkle with cilantro to coat. Place pizza in oven for approximately 12 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and sprinkle evenly with salt. Let cool slightly and then enjoy!
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