Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado, and crunchy French fried onions. Served with ranch dressing.
1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased
1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.
2. Preheat the grill or broiler.
3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.
4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.
5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.
Serves 1
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