This is What Jon Cooks: BBQ Chicken Salad

Thursday, May 5, 2011

BBQ Chicken Salad

Guest Recipe Person: Wife

Wife made this one for me and it has become a nice we-need-a-quick-dinner meal. It is also part of something I like to call "Two Meals, Same Ingredients." Hey, I never claimed to be creative with names. This is a way to have the convenience of leftovers without actually having leftovers. So don't worry, you're not eating the exact same thing tomorrow. Some of you out there are against leftovers just for the sake of being against them. I don't understand you. I love leftovers. Anyway...

What You'll Need:

Chicken Breasts or Tenderloins
Lettuce (whatever kind you like)
Black Beans
Corn
Tomato
Green Onion
Cilantro
Shredded Cheese
BBQ Sauce
Sour Cream

What You'll Do:

1. Boil the chicken. Once it has fully cooked, shred it with a couple of forks or chop it up really small. Put it in a bowl with some BBQ sauce and stir until the chicken is coated in sauce. Make enough chicken to have some leftover for tomorrow.

2. Chop your tomato, green onion, and cilantro. Chop enough to have some leftover for tomorrow.

3. Wash and tear your lettuce. If you need me to tell to wash it, I'm never coming over to your place for dinner. No offense.

4. In a large bowl, assemble your salad (you'll mix it later). In goes the lettuce, chicken, some corn, some black beans, tomato, green onion, cilantro, and shredded cheese.

5. Make the dressing. Don't worry, it's easy. Remember how Wife and I eat lots of sour cream? You don't? Well, we do. This dressing is BBQ sauce mixed with sour cream. Thin it out with some water until it is your desired salad dressing consistency. Put some dressing on the salad. Mix thoroughly. Put it on a plate.

6. We recommend serving with some Bisquick drop biscuits, you know, the kind you just mix and drop on the baking sheet so they come out all funny shapes. They have some nice packs at the store these days with cheesy garlic biscuits and other cool flavors.

7. Put the extra chicken and veggies in the fridge for tomorrow's meal. It will taste similar, but will be a totally different experience.

Thank you, Wife for making me such great dinners. I love you. And not just because you make me such great dinners. But it helps. I'm not gonna lie.

2 comments:

Traci Marie Wolf said...: Yum! I'm a huge fan of boiling chicken. I usually do it with the pan filled up about a quarter of the way and then when the chicken's cooked I'll let it fry a little. Why do you need oil, chicken has it's own oil. I love the BBQ sauce with sour cream, I'll have to try that.; May 5, 2011 at 9:01 PM
Lori said...: I assume that french fries are beneath this blog...BUT...I discovered in college that sour cream and BBQ sauce (more sour cream than BBQ) makes a fabulous dipping sauce for fries.; May 6, 2011 at 7:31 AM

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My Kitchen Philosophy

To many, the kitchen is enemy territory. Not me. It is my sanctuary. My favorite room in a house. I love food. I love eating it. I love cooking it, mostly because I'm excited to eat it. Cooking does not need to be overly complicated. It's about following recipes, mixing what you like, and experimenting. Sometimes it comes out totally nasty. Other times, you create something that your friends and family will request every time they see you. Hopefully this blog will help you hone your cooking skills and release your inner, uh, food person.

What I Think Kitchens Need

1. A pepper grinder. Seriously, pepper is awesome and can be added to just about anything. Except maybe cereal. If you're still using that pre-ground pepper from your spice rack, please stop. Get a grinder. It tastes better, and there is something oddly fun about twisting that thing and fresh pepper tumbling out.

2. A food processor. When you're making salsa, chopping all those veggies gets cumbersome. I have a huge food processor that can whip up a big batch of salsa in no time.

3. One good knife. Trying to chop tomatoes with a dull knife only accomplishes two things: tomato juice and an angry cook. Get a good knife.

4. A slow cooker (a.k.a. Crock Pot). There is nothing better than coming home from work to a house that smells like dinner, and said dinner being ready to eat.

5. People. Someone has to tell you what is nasty and what is great. Even if that is just you. But, you're already there, so me telling you that a kitchen needs people comes from the Department of Redundancy Department.

What I Don't Think Kitchens Need

1. Overly complicated recipes and techniques. If a recipe has 62 ingredients, I won't make it. If it tells me to do a bunch of complicated stuff with words I can't even pronounce let alone accomplish, I won't make it.

2. Precise measurements. If you're cooking, just get it close. You may really like cheese. So if I tell you to use 1 cup of cheese, you may want to use 2 cups. Go for it. Precise measurements are a waste of time. Unless you're baking, then you need them. So if you look at a recipe and it has absolutely no quantity whatsoever, don't stress out. Use as much or as little as you want.

Foods I Love (and Think You Should, Too)

1. Bacon. The Ferrari of food. How do you improve a piece of bacon? Wrap it in another piece of bacon. Normally I am first to berate the use of "lazy food." Things like pre-cut apples and Uncrustables. But that pre-cooked bacon is sweet. It's so simple and quick. Use it.

2. Sour Cream. My wife and I use more sour cream than any two people should. It's such a nice addition to soups and stews. A contrasting dollop of cool.

3. Avocado. Some people love it. Some people hate it. I love it. My wife hates it. I guess that's good, because there is more for me. But seriously, avocado is wonderful. Sliced, diced, or mashed. You can't go wrong.

4. Pineapple. Quite possibly the world's most perfect fruit. Please don't buy that pre-cut junk. Get a real pineapple and cut it yourself. "But Jon, I don't even know where to start." I'll teach you. It's quite simple, really. And there's a sense of satisfaction when you're done.

5. Peppers. I love spicy food. I think I'm part Mexican somewhere. Any sort of pepper, really. Bell pepper (I know, I know, not spicy at all). Jalapeno. Serano. Habanero. Don't fear them. Embrace them.

This is What Jon Cooks

Thursday, May 5, 2011

BBQ Chicken Salad

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