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
Preheat BBQ to 450 F.
Season both sides of chicken breasts with The Blend.
Evenly coat top side of Chicken with Kinder’s Zero Sugar BBQ Sauce.
Place BBQ Sauce coated side down on hot grill.
Baste top side of chicken with more BBQ Sauce.
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.
In a large bowl toss, Romaine, cilantro, basil, cucumber, jack cheese and ranch dressing. Place into two separate serving bowls.
Top with chicken (cool), tomatoes and avocado.
Drizzle remainder of BBQ Sauce on top of salad and serve.
Smoky mesquite with sea salt & pepper