1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
20 oz pre cooked chicken
1/4 cup sweet-&-spicy barbecue sauce
In a mixing bowl combine all the ingredients, make sure to throughly mix the barbecue sauce around with the chicken and other ingredients. After that put the chicken in the fridge for a while to "marinate" in the sauce.
GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth. Cover with plastic wrap and refrigerate.
SALAD1/2 head iceberg lettuce
1/2 head romaine lettuce leaf
12 large fresh basil leaves
1 lb jicama
2 cups shredded monterey jack cheese
1 cup canned black bean, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes
1/2 head romaine lettuce leaf
12 large fresh basil leaves
1 lb jicama
2 cups shredded monterey jack cheese
1 cup canned black bean, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes
1 cup of fried tortilla strips (or just chips)
In a large mixing bowl, toss together all of the ingredients including the dressing and chicken.
In a large mixing bowl, toss together all of the ingredients including the dressing and chicken.
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