1 head of Romaine Lettuce washed and chopped about 9 oz.
1/2 cup Kinder’s Zero Sugar Roasted Garlic BBQ Sauce
1 1/2 tsp Kinder’s The Blend Seasoning
1 tomato, sliced or diced
1/2 cucumber, peeled and diced
1 avocado, sliced or diced
1/4 cup shredded Jack
2 boneless skinless chicken breasts (or thighs)
1/3 cup ranch dressing
3 large basil leaves, chopped
3 tablespoons fresh cilantro, chopped
Step 1
Preheat BBQ to 450 F.
Step 2
Season both sides of chicken breasts with The Blend.
Step 3
Evenly coat top side of Chicken with Kinder’s Zero Sugar BBQ Sauce.
Step 4
Place BBQ Sauce coated side down on hot grill.
Step 5
Baste top side of chicken with more BBQ Sauce.
Step 6
Cook for 5-7 minutes and flip chicken, cook for an additional 5-7 minutes or until chicken reaches 165 degrees. Let chicken cool. Then slice into bite size pieces. This can be done the night before.
Step 7
In a large bowl toss, Romaine, cilantro, basil, cucumber, jack cheese and ranch dressing. Place into two separate serving bowls.
Step 8
Top with chicken (cool), tomatoes and avocado.
Step 9
Drizzle remainder of BBQ Sauce on top of salad and serve.
Smoky mesquite with sea salt & pepper
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