Tuesday, April 15, 2014

BBQ Chicken Bacon Ranch Spinach Salad with Avocado

Sometimes simple combinations lead to the most delicious creations.  I know you probably don't even need me to post a recipe like this because anyone could easily whip this up.  However, maybe this will serve as inspiration for an easy weeknight meal or remind you that salads really can be delicious!  Considering this salad would probably easily sell for about $10 in a restaurant, it's also good to know that you can create better-than-restaurant quality salads at home for a fraction of the cost!

P.S. Please excuse the low quality photo - I just snapped it quick with my phone before devouring the salad!

BBQ Chicken Bacon Ranch Spinach Salad 
Makes about 3-4 servings

1-2 Chicken breasts, thinly sliced or cut in small chunks
1 tbs light olive oil
1 bag of spinach 
2-3 mushrooms, sliced
1/2 small onion, sliced
1/2 green pepper, chopped
1 tomato, chopped
1 avocado, sliced and cubed
3-4 slices bacon, cooked and crumbled
2-3 TBS BBQ sauce
Salt & Pepper 
Ranch dressing

Heat medium sized skillet on stove until hot and add oil.  When oil is hot, add pieces of chicken to pan and cook for about 4 minutes on each side until no longer pink.  Remove from stove.  Meanwhile cook bacon (I usually do this on a plate with paper towel in the microwave but you can either cook it on the stove or in the oven).  When chicken is cooked, remove from pan and place into small bowl.  Mix with BBQ sauce and add salt & pepper to taste.  Mix all salad ingredients together in large bowl or portion into smaller bowls depending on how many people you are serving.  Add BBQ chicken pieces and top with ranch dressing.  

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