Tuesday, October 6, 2009

Barbecued Chicken Salad PLUS a bonus recipe



We eat leftovers in this house. But sometimes I just don't feel like eating the same meal two days in a row. At these times I try to get creative with my leftovers and morph them into a different meal altogether. That's how I ended up with this hearty, delicious salad made from leftover barbecued chicken breast and ingredients from my fridge and pantry.

This salad is comprised of lettuce, sliced leftover barbecued chicken breast, black beans from a can (drained and rinsed), whole kernel corn from a can (drained), chopped tomato, sliced green onion, shredded cheddar, and a little leftover barbecue sauce.



Assemble the ingredients and drizzle a little extra barbecue sauce over the sliced chicken. If you can deal with the guilt, top with a healthy dose of ranch dressing. Mmmm.



Barbecued Chicken Salad

lettuce
1-2 leftover oven barbecued chicken breasts, sliced
black beans, drained and rinsed
whole kernel corn, drained
1 tomato, chopped
1 green onion, sliced
shredded cheddar
leftover sauce from the barbecue chicken recipe
ranch dressing

Bonus Recipe!
Leftovers from my leftovers:

The next day, as I was trying to find the perfect quick and easy lunch (I wasn't feelin' cold cuts), I realized that I had leftover corn and black beans from the salad. Also in my fridge: an open container of chicken broth and 1/2 can of diced tomatoes with spicy green chilies leftover from the queso dip my husband made during the weekend football marathon.




I decided to dump all of these things together with a sprinkle of cumin and a tablespoon of dried onion and bring them to a boil to make a black bean soup. I mashed the black beans a bit after cooking to give it that "beany" texture. Top with some tortilla chips, a little shredded cheddar, and a dollop of sour cream and you have the best 5 minute soup outside of a can that I've ever tasted!



5 Minute Spicy Black Bean Soup

Most of 1 can black beans, drained and rinsed
1/2 can whole kernel corn, drained
1/2 can spicy diced tomatoes with green chilies
2 cups chicken broth
1-2 tablespoons chopped dried onion
1/2 teaspoon cumin
tortilla chips
sour cream
shredded cheddar

10 comments:

the ungourmet said...

This soup is full of a bunch of my favorite ingredients! Yum! :0)

Mary said...

You are just too darned clever!!

Love the "leftover leftovers." We do leftovers too around here - I don't know much how to cook for only 2 so we almost always have leftovers out of every meal. And I really hate wasting food. Hubs pretty much just eats it as is though, so I don't have to re-purpose too much, thankfully!

Coleen's Recipes said...

Perfect dinner!! I agree, I don't care for same dinner two nights in a row (unless its one of my favorites). This is an excellent transformation.

Donna-FFW said...

A 5 minute soup.. you are my hero...

And that salad .. what a fantastic use for leftovers.

girlichef said...

Oh, great idea!! That soup sounds amazing...as does the salad :D

A Year on the Grill said...

I can deal with the guilt... That is a beautiful salad

Cinnamon-Girl Reeni♥ said...

You are just rocking the leftovers!! These are both delicious!!

Chicago Mom said...

Wow! You are good - very clever!

Rachel said...

I just love your creativity! Both the soup and salad look so yummy...what a great way to put those leftovers to use!

Ranielle said...

For my fave recipe that you've posted my pick would have to be your Beef Stroganoff. And since you used your canned beef, what a great win that would be. Keep up the good work. It's hard to imagine the little girl from Atwood Indiana growing into the woman your are today.

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