If you’re like me you aren’t a fan of the prolonged cooking process. When I want to eat I want it now. So when I came up with the idea for this salad it seemed like a great idea. And then I tasted it. It was a great idea. Grilling chicken takes a long time especially if it’s frozen to begin with. This recipe takes, oh I don’t know, five minutes. The secret is to use canned chicken. Check it out.
Quick Southwest Grilled Chicken Salad with Bacon
- One 12.5 Oz Can Chunk Chicken Breast
- One Tbsp Butter
- One Tbsp Garlic
- Salt and Pepper to Taste
- Romaine Lettuce
- 1/4 Cup Shredded Cheddar or Mexican Cheese
- One Serving Oscar Mayer Real Bacon Bits
- One Serving Wish-Bone Chipotle Ranch Salad Dressing
Here’s how this all goes down. Melt your butter in a small skillet. Add your garlic and simmer on medium low until it starts to smell good. Add your chicken directly from the can. Add salt and pepper to taste. Next you want to prepare your lettuce on a plate. Make it look pretty – we’re not heathens after all. Spread your cheese and bacon bits over the lettuce. Next you’ll add your cooked up chicken to the top. After that it’s as simple as dressing it and shoving it in your facehole. Until next time. Enjoy!