BBQ Chicken Salad with Cilantro Ranch Dressing

Ingredients:

3 Cups thinly sliced Green Leaf Lettuce

¼ Cup corn

¼ Cup black beans

8 grape tomatoes, halved

1 cooked grilled chicken breast

¼ Cup favorite BBQ Sauce

¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves

Directions:
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

The Results:

I got this recipe from one of my favorite food blogs.http://www.pickypalate.blogspot.com/. Everything Jenny makes looks so good. So of course I had to try this. It was good. Right up my husbands alley. He loves salads. I like the salad better without the ranch dressing but you can do it however you like it. I also hadn't gone to the store for grape tomatoes so we just had roma tomatoes with it.

BBQ Shredded Chicken Sandwich and Red Potato Salad

Ingredients:
2 chicken breasts ( I put them in frozen)
1 1/2 cups BBQ sauce ( I used Tony Roma's bbq sauce, use whatever you want)
1/2 cup onions (chopped)

Directions:
Place the chicken breasts, BBQ sauce, onion in the cockpot on High for 4-5 hours. Shred the chicken with it is done. Serve on a hamburger buns with some cheese. :)
The Results:
This is always quick, easy and good.

INGREDIENTS
1 pound clean, scrubbed new red potatoes
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste

* 1 tsp. mustard

* sprinkle of paprika

DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

The Results:

This was so yummy. I will make it again. I added a tsp of mustard just for an extra kick and I topped it with paprika. I got the recipe from allrecipes but changed it up a little. Don't forget to salt and pepper. That's always a must. :)