BBQ Chicken Taco Salad

BBQ Chicken Taco Salad :

6-8 cups Romaine lettuce, washed and cut up
1 cup shredded Marble Cheese
2 cups crushed BBQ Corn Chips (sometimes known as Hoops)

4 Chicken Breasts, grilled and cut into strips

Place your lettuce into a large salad bowl. Add your choice of the salad add ins listed below to make it your own. Mix the salad together and top with crushed BBQ Corn Chips, Grilled Chicken and shredded Cheese. Serve with the Sante Fe dressing.

Optional Salad add ins:

1 cup Black Beans, drained and rinsed 

1 Bell Pepper, diced

1 Tomato, diced
 1 cup Cucumbers, cut up

1 cup Fresh Mushrooms, sliced
1 cup canned corn, drained

Sante Fe Salad Dressing:

1/2 cup Ranch Dressing

1/4 cup BBQ sauce

1/4 cup Catalina Dressing

Mix together and drizzle over your salad.

Canned Sugar-Free Peaches

Canned Sugar-Free Peaches:

-about 35 peaches

-10 cups water, divided

-1/4 cup lemon juice

-about 2 cups xylitol or truvia (OPTIONAL. You may choose to omit this because peaches have their own natural sugar OR add more or less-adjust according to taste)

Remove stones from 4 peaches. Blend peaches with 2 cups of water. Pour into big pot. Add the rest of the water as well as the xylitol or truvia. Bring to a boil. Remove from heat. Stir in lemon juice.

Meanwhile, peel and slice peaches and fill your jars. Pour syrup over peaches in jars. Make sure to leave at least 1 inch of space at the top of your jars. Put lids onto your jars that have been boiled in water.

Place jars in a hot water bath. Bring to a rolling boil and process for about 20 minutes. Remove jars from water and leave them on your counter until they have sealed and cooled off.

* the pectin in the peach peel is what helps to keep the colour of your peaches. With the absence of sugar in the liquid it is important to blend your fruit into the syrup to help preserve it.

**Honey can be used in place of xylitol. However it has a stronger, distinct taste to it so I only used about 1/2 cup. You might choose to use more.