Ingredients:
1 chicken breast chopped into bite sizes
3 tablespoons Kansas City BBQ Rub
2 tablespoons oil
5-6 cups fresh lettuce washed and ready to eat
1 medium tomato diced
1 small cucumber diced
1/4 cup diced sweet onion
1 cup tortilla chips broken into pieces
1/2 cup pine nuts
1 cup Honey Bacon Dressing - recipe here
Directions:
Marinate chicken in Kansas City BBQ rub for at least 1 hour or overnight for maximum flavor. Pour oil into skillet and then place over medium high heat. Add chicken once oil is hot and cook until chicken is done (at least 165 degrees).
Assemble each salad in medium bowl with tortilla chips on the bottom, then lettuce, chicken, tomato, pine nuts, cucumber, onions, and top with dressing to taste. Serve immediately once assembled for maximum crunch.
Serves: 2
Farmer Amy's Tip:
I love to add Tortilla chips to my salads to add extra crunch, so I always save the end of a bag of chips that are too small to use for dipping and add them to my salads. This is a great way to use the end of the bag so nobody has to "eat the crumbs".
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