How to make Vegetable Salad

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VIDEO: How to make Vegetable Salad

Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

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Salad Recipes says:

BBQ Chicken Salad

This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.

YIELD: 4 servings

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

Ingredients:

FOR THE BBQ CHICKEN SALAD:

2 boneless, skinless chicken breasts, pounded 1/2 inch thick

2 teaspoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons homemade barbecue sauce, or prepared store-bought sauce

6 cups chopped romaine lettuce

1 cup cherry or grape tomatoes, halved

1 cup canned low-sodium black beans, rinsed and drained

1/2 cup canned Mexicorn, drained

1/4 cup diced red onion

Crushed tortilla chips or strips, for serving

Chopped fresh cilantro, for serving

FOR THE BBQ RANCH DRESSING:

1/3 cup prepared light ranch dressing (I found a Greek yogurt–based dressing in the refrigerated section of the grocery store that I love)

1 tablespoon homemade barbecue sauce, or prepared store-bought sauce

Directions:

– Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.

– Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.

– In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.

g a says:

I’m not sure why people don’t blanch and or roast bell pepper and then PEEL it. The outside is INDIGESTIBLE.

k.c says:

The way he pronounces cucumber makes me identify immediately that he's from the Caribbean

Jo Bing says:

Man he is the slicing king
THE SOUND OF THE SLICING IS SO GOOD

SUMAN KUMAR KUILA says:

Right time to serve this salad

Pritam Roy says:

Kukumber? Lel nice vid BTW

Desrene Allen says:

Love it I am going to try it

ES TRANSPORT SAPANG PALAY MAINTENANCE DEPARTMENT says:

maybe next time you should finish all the ingredients…so many tossing of your hand is not good.

A Guitar says:

Thanks I’m going to make this

vino vino says:

Not like this👹👹👹

Juvie Rose Kitchen says:

o i.like vegetables salad im.vegeterian sub u sub back

Saurabh Kumar says:

please tell me recipie name…?..

plzz

Jieza Sumampong says:

Y u didn't used spoon I don't think so if it's delicious u don't put lemon or salt to make taste

June Rasheed says:

No dressing ?

Paul Isaac says:

Are u Jamaican 😂

oliver pendaeli says:

nice work I love it somuch

Okeke Esther says:

I prefer yours most the way you explained it

Cutie Bieber says:

This is the best recipe I have ever seen!

Busajaya Reddy says:

Apple is a fruit not vegetable

Bob Younger says:

The only gripe, I can’t make out a word he’s saying I get every other word. Can anyone send me the details
Of what went in? Thanks.

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