BBQ CHICKEN SALAD
Red Robin Copycat Recipe
1 1/2 cups chopped romaine lettuce
1 1/2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 tomato, chopped
1 boneless skinless chicken breast half
1/2 cup barbecue sauce (Bulls Eye or K.C. Masterpiece)
1 cup black beans (see recipe below)
1/2 cup shredded Cheddar cheese
1/2 cup onion straws (see recipe below)
3 avocado slices
1/4 cup ranch dressing
Chicken: Grill the chicken breast 4-5 minutes per side.Brush lightly with barbecue sauce last 2-3 minutes on each side, just to caramelize the sauce and cool. Once chicken breast has cooled slice breast into 1/4-1/2 inch slices.
Salad: Toss the lettuce and cabbage together and arrange on the serving plate.Add the tomato, black beans and sliced chicken breast. Top chicken with remaining barbecue sauce. Sprinkle with shredded cheese and onion straws.Garnish the salad with 3 pieces of avocado arranged side by side on the
right rim of the plate.
Serve with the ranch dressing and the remaining barbecue sauce on the side.
1/2 cup thinly sliced onion rings
1 cup ice water
1/2 cup all purpose flour
1/2 cup cornstarch
1/8 teaspoon baking soda
Sift together cornstarch,flour and baking soda. Set aside. Beat egg in a bowl. Add ice water Add flour mixture and mix lightly. Be careful not to over mix the batter. There will be some lumps in the batter. You will have left over batter if you want to fry more onion strips or rings.
Heat about 1-2 inches oil in skillet over high. Dip onion slices into batter. Lightly shake off excess batter. Add battered onions to hot oil and try about 1-2 minutes, or until golden. Drain on paper towels.
1 (15 oz) can black beans, rinsed and drained
2 teaspoons vegetable oil
2 garlic cloves, minced
2 teaspoons of adobo sauce
Mix beans with remaining ingredients and toss to coat well. Add finely minced jalapeno or chipotle to taste if you want to spice these beans up more.