Ann Cox Eastes from Kroger made a Tex Mex BBQ Chicken Salad and a Fresh Fruit Salad, perfect for warmer summer days!
TEX-MEX BARBECUE CHICKEN SALAD
2 Simple Truth natural boneless, skinless chicken breast, cut into bite-sized pieces
¾ c Simple Truth Organic BBQ Sauce, divided
½ c Kroger Ranch dressing
1 c Simple Truth Organic whole kernel cut corn
¼ t paprika or smoked paprika
1 c Simple Truth Organic black beans, rinsed and drained
¾ c grape tomatoes, quartered
½ c chopped green onions
1 (5-8-oz pkg) baby spring mixed greens or 1 head Simple Truth romaine lettuce, torn
1 c Kroger tortilla strips
Place chicken pieces in a zip-top bag and add ¼ cup barbecue sauce. Seal bag and marinate for at least 30 minutes. Heat a grill pan or skillet lightly coated with vegetable spray to medium-high heat. Cook chicken pieces, stirring regularly until chicken is cooked through and juices run clear. In the same grill pan add corn and sprinkle lightly with smoked paprika. Grill until some of the kernels become slightly blackened. Combine dressing and ½ cup barbecue sauce in a small mixing bowl and stir to mix. Place lettuce, corn, black beans, tomatoes, green onions and chicken in a large serving bowl or individual serving bowls or plates. Toss salad with dressing. Place tortilla strips on top and serve. Yield: 4 servings
** For additional color and crunch add chopped yellow bell pepper or chopped jicama.
SUMMER FRUIT SALAD
1(8-oz) pkg Kroger cream cheese, softened
½ c Simple Truth honey
1 ½ -2 c sliced strawberries
2 medium bananas, sliced
1 c blueberries
¾ c Simple Truth pecan pieces
1 c Kroger whipping cream, whipped
Beat cream cheese until smooth; add honey and continue beating until thoroughly combined.
Add strawberries, bananas, blueberries and pecans. Stir to mix. Add whipped cream and fold into mixture. Place in bowl to serve; refrigerate for several hours. Place spoonfuls of salad on leaf lettuce. Or, place salad mixture in individual cupcake liners inserted in muffin tins. Refrigerate several hours, remove liners and serve on lettuce leaf. Third option is to freeze individual salads. Thaw for 10-15 minutes before serving. Yield: 8-10 servings
For additional recipes visit the Kroger website at www.kroger.com
