Wendy's Southwest Avocado Salad Nutrition No Dressing

Wendy's Southwest Avocado Salad Nutrition No Dressing

Victoria Knight   

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Calories in wendy's southwest avocado salad with dressing. Wendy's nutrition facts and calories. 560 cal %dv* total fat: 57. 5 % trans fat:

First, prep the easy guacamole: Using a fork, mash the avocado (pitted and peeled), lime juice, and a generous pinch of salt to taste. Create a base of the lettuce and top with all the variety of toppings. If desired, make and serve with southwest salad dressing. Dietary fiber 7 g. Southwest avocado salad (no dressing) wendy's. Southwest avocado salad, dressing. Dietary fiber 6 g. 12 % 12g carbs.

Wendy's Southwest Avocado Chicken Salad

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Southwest Avocado Chicken Salad from Wendy's – a new Paleo-diet and keto approved menu option – Mary in Vancity

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Southwest Avocado Chicken Salad from Wendy's – a new Paleo-diet and keto approved menu option – Mary in Vancity

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Wendy's Southwest Avocado Chicken Salad

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Southwest Avocado Salad Nutrition Facts - Eat This Much

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Southwest Avocado Chicken Salad (Copycat Wendy's Southwest Salad) - Nutrition to Fit

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Wendy's Southwest Avocado Chicken Salad

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Wendy's Southwest Avocado Chicken Salad

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Wendy's Southwest Avocado Salad Copycat Recipe

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Red White and Blue Cupcakes Recipes for the 4th of July

Red White and Blue Cupcakes Recipes for the 4th of July

Victoria Knight   

Happy Independence Day… early!  These cupcakes were going to be my Fourth of July treat, but all my nieces and nephews are coming today and I wanted them to get to enjoy them too.   So I’m a week early.  I’m pretty sure I won’t hear any complaints.

My kids were so excited over these, I barely got to frost them before their hands were reaching to snatch them away from me.  They loved biting into them and seeing all that color.  And who wouldn’t?  These are a perfect dessert to have at a Fourth of July picnic or party, don’t you think?  Make enough for the grown-ups too.  They’re hard to resist.

To help speed things along, I used a boxed cake mix.  The white cake is a good palette for the colors.  I divided the mix into thirds, and added red and blue to two bowls.  I just layered each color into each cupcake liner and voila.  I found the cute cupcake liners in the dollar section at Target, so I was lovin’ that.  Super frugal dessert with a huge presentation.  (The sprinkles were from a pack of Christmas sprinkles – I just took out the green trees that were included.)

Red, White, and Blue Cupcakes Recipe

• 1 box of white cake mix  (I used Pillsbury)
• Wilton red (no taste) gel
• Wilton royal blue gel
• buttercream icing
• sprinkles

Follow the directions on the box to mix the cake batter.  Divide equally into three bowls.  Leave one bowl white, and add gel colorings to the other bowls to get red and blue.  Layer the batters into your cupcake liners by the spoonful.  You can be neat with flat layers or just goop it in for a more swirly effect.  Follow the box’s instructions for cupcake baking time.  (My box said I should get 24 cupcakes, but I only got 18.)

Vanilla Buttercream Icing Recipe

• 1/2 c. unsalted butter, softened
• 4 1/2 c. confectioners sugar
• 1 1/2 tsp. vanilla extract
• 5-6 Tbsp. milk

In a large mixing bowl, cream butter until light and fluffy.  Beat in confectioners sugar and vanilla.  Add enough milk to achieve desired consistency.  Yields about 3 cups

New York Style Cheese Pizza Recipe

New York Style Cheese Pizza Recipe

Victoria Knight   

This New York Style Cheese Pizza Recipe features a chewy crust, sweet and tangy sauce, and plenty of gooey cheese! This pizza is almost identical to the famous slices sold on the streets of New York. And so much better than delivery!

The Best New York Style Cheese Pizza

Prep 20 mins | Cook 45 mins | Total 2 hours, 50 mins

Yield 1 Pizza

Ingredients

For the Crust:

• 3 and 3/4 cups bread flour
• 1 and 1/4 teaspoons sugar
• 1 envelope active dry yeast
• 2 teaspoons kosher salt
• 1 and 1/2 cups water, 110 - 115 degrees (F)
• 2 tablespoons olive oil, plus 2 teaspoons

For the Sauce:

• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper

For the Cheese:

• 8 ounces low-moisture mozzarella cheese, shredded then frozen

Instructions

For the Crust:

1. Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
2. Fit mixer with dough hook.
3. Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
4. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
5. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
6. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
7. Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.

For the Sauce:

1. In a large skillet, heat the oil over medium-flame. Add the onion, celery and garlic and saute until soft; about 5 minutes. Add tomato sauce and tomato paste and stir until smooth.
2. Add remaining ingredients and bring to slow simmer. Simmer for 45 minutes. Remove from heat and allow sauce to cool.
3. Spread the sauce on pizza dough, as needed.

For the Cheese:

1. Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.
2. Assembly
3. Preheat oven to 450 degrees (F).
4. Roll dough out to a large circle (about 12 inches). Pour a 1/4 cup of sauce in the center and spread it around evenly. Add cheese.
5. Place pizza in the oven to bake for 10-12 minutes, or until the crust is set and the cheese is bubbling. Cut into slices and serve at once!

White Pizza Recipe

White Pizza Recipe

Victoria Knight   

Think cheese pizza is boring? Try changing it up with the more sophisticated White Pizza recipe. An herb and garlic infused olive oil is spread on a pizza crust that is topped with three cheeses for a delicious, cheesy pizza.

We have been a pizza making family for many, many years now. One of my daughter’s first favorite foods was pizza. And today, pizza is my youngest’s favorite thing that I make.

But when it comes to pizza night, the kids always choose the same. Cheese for one, pepperoni for the other. Not that I think there is anything wrong with cheese pizza. Or with pepperoni pizza. But sometimes you need something a little extra. Like garlic and rosemary brushed over your crust. And then topped with 3 different cheeses. And a little red pepper flake for a hint of heat.

Ingredients

• 1 lb pizza dough
• 1 clove garlic, minced
• 1 teaspoon finely chopped fresh rosemary
• 2 tablespoons extra virgin olive oil
• 3/4 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• Crushed red pepper

Instructions

1. Place a pizza stone in the oven. Preheat the oven to 450º-500ºF for at least 30 minutes.
2. Lightly flour a piece of parchment paper and flatten the pizza dough into a large circle, about 14” in diameter.
3. In a small bowl, combine the garlic, rosemary and olive oil. Brush the olive oil mixture over the crust.
4. Dollop the ricotta evenly over the crust and gently spread it out. Sprinkle on the mozzarella and the parmesan cheeses. Sprinkle crushed red pepper over the top – you only need a little bit – less than half a teaspoon, depending on how much heat you want.
5. Bake the pizza in the preheated oven until the edges are browned and the cheese is melted, about 10-12 minutes.
6. Cut into slices and serve.

Homemade Sheet Pan Pizza Recipe

Homemade Sheet Pan Pizza Recipe

Victoria Knight   

I can’t even tell you how many amazing memories of my childhood were brought back while making this super delicious Homemade Sheet Pan Pizza Recipe!

Regardless of what type of toppings you like, for sure this pizza dough should have you well on your way to making an amazing sheet pan pizza. Happy baking you guys!

SERVINGS : 1 large sheet pan pizza

INGREDIENTS

For the Dough:

• 4 ½ cups of flour
• 1 teaspoon of Kosher salt
• 1 packet of active yeast
• 1 ½ teaspoons of sugar
• 2 tablespoons of extra virgin olive oil
• 1 2/3 warm water (110° to 115°)

For the Toppings:

• 4 cloves of pressed garlic cloves
• 15 ounces of canned crushed tomatoes
• 8 ounces of shredded mozzarella
• 8 ounce ball of sliced mozzarella
• Pepperoni slices
• Loose Italian sausage
• Sliced domestic mushrooms
• Sliced green peppers
• Fresh basil leaves
• Shredded parmesan cheese
• Kosher salt and fresh cracked pepper to taste

DIRECTIONS

1. Preheat the oven to 500°.
2. Dough: Mix together the flour, salt, yeast, sugar, 1 tablespoon of olive oil and water until combined and knead for 2 to 3 minutes. Cover with a towel and rest until doubled in size, about 1 hour.
3. Add 1 tablespoon of olive oil to a large sheet pan and mold the dough until it fits and covers the sheet pan.
4. Leaving ½ inch of dough around the outside for the crust evenly spread on the garlic, tomatoes, mozzarella cheeses, pepperoni, Italian sausage, mushrooms, peppers and basil. Season with salt and pepper and bake for 12 minutes or until the crusts is golden brown and the cheese is melted.
5. Finish by adding on some shredded parmesan cheese.

Cinco de Mayo Breakfast for the Kiddos

Cinco de Mayo Breakfast for the Kiddos

Victoria Knight   

Well we are going to have them tomorrow morning and I can't wait.  I love introducing my kids to new things.  We are going to keep them simple.  Corn tortillas, eggs, salsa, and cheese.  Here is the recipe I am following from about.com.  Adjust as needed.

There are many versions of huevos rancheros, some with cheese, beans or grilled chiles. The most authentic way to make huevos rancheros is very simple, eggs and salsa, served with corn tortillas.

Huevos rancheros are a Mexican tradition.

(We love traditions!  Maybe it will become one of ours too.)

Ingredients:

• 4 eggs
• 1 cup fresh salsa
• 4 corn tortillas
• oil
• salt to taste

Preparation:

1. Pre-heat oven to 500 degrees. Coat each tortilla in oil and place on cookie sheet. When oven is ready, cook for approximately 5-10 minutes, depending on how crisp you like your tortillas.
2. Heat oil in small frying pan, cook each egg slowly on one side until whites are firm and yolks are runny. Salt to taste. Place one egg on each tortilla.
3. Heat salsa in the pan on high heat for about 2 minutes or until extremely hot. Pour 1/4 cup over the top of each egg which will further cook the top of the egg. Let it sit for about 1 minute before serving.

Have Fun Super Mommies! I hope you feel inspired to start Cinco de Mayo with a yummy Mexican Tradition!

Mexican Salad | Easy & Fun Recipes

Mexican Salad | Easy & Fun Recipes

Victoria Knight   

This Mexican salad is a blend of mixed greens, black beans, tomatoes, corn, avocado, cotija cheese and tortilla strips all tossed in a tangy lime dressing. The perfect salad to accompany any Mexican meal, or add grilled chicken to make it a main course!

Ingredients

For the salad

• 4 cups romaine lettuce chopped
• 1 cup cherry tomatoes halved
• 1/4 cup red onion thinly sliced
• 1/2 cup corn kernels can be fresh, canned or thawed from frozen
• 1 avocado peeled, pitted and sliced
• 1 cup black beans
• 1/4 cup cotija cheese finely crumbled
• 1/3 cup tortilla strips

For the dressing

• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 teaspoons honey
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup cilantro leaves chopped
• salt and pepper to taste

Instructions

For the salad

1. Place the lettuce, tomatoes, red onion, corn, avocado and black beans in a large bowl.

For the dressing

1. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.
2. Pour the dressing over the lettuce mixture and toss gently to coat. Top with cotija cheese and tortilla strips, then serve immediately.

Tropical Fruit Salad | Easy & Fun Recipes

Tropical Fruit Salad | Easy & Fun Recipes

Victoria Knight   

This recipe for tropical fruit salad is a colorful mixture of mango, pineapple, papaya, kiwi and raspberries tossed in a honey lime dressing.

Ingredients

• 2 cups pineapple chunks
• 1 cup papaya chunks
• 2 cups mango chunks
• 1 cup kiwi slices
• 1 cup raspberries
• 1/4 cup honey
• 2 tablespoon lime juice
• Optional garnishes: Mint sprigs and lime slices

Instructions

1. Place the pineapple, papaya, mango, kiwi and raspberries in a large bowl.
2. In a small bowl, whisk together the honey and lime juice until smooth.
3. Drizzle the dressing over the fruit and toss gently to coat. Serve, garnished with mint sprigs and lime slices if desired.

Nutrition

Calories: 171kcal | Carbohydrates: 44g | Protein: 1g | Sodium: 4mg | Potassium: 374mg | Fiber: 4g | Sugar: 38g | Vitamin A: 710IU | Vitamin C: 64.9mg | Calcium: 42mg | Iron: 0.7mg

Overnight Caramel French Toast | Easy & Fun Recipes

Overnight Caramel French Toast | Easy & Fun Recipes

Victoria Knight   

This is a great recipe for breakfast or dessert. It's super easy to make. And it's very rich (and fattening) but oh, sooo yummy!

Ingredients:

French Baguette, better if it's one day old -- you may use French Bread but it is not as effective bcse it absorbs more of the egg mixture


Egg Topping:
3 Eggs
1/2 C milk
1 tsp vanilla
1/4 tsp salt

Caramel Sauce:
1 C brown sugar
6 Tbsp butter
1/3 C whipping or heavy cream
1 Tbsp corn syrup

Directions:
1. Slice bread into 1-1/4" pieces.
2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.
3. Pour into 9x13" glass dish.
4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.
5. Place in 9x13"dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Bake in oven at 400 degrees for 20-25 minutes

HOMEMADE BUTTERMILK BREAD RECIPE

HOMEMADE BUTTERMILK BREAD RECIPE

Victoria Knight   

Buttermilk Bread baked fresh in your kitchen with this easy recipe! Buttermilk Bread is soft and has incredible flavor. Simple bread recipe that everyone loves.

Ingredients

• 1 1/2 cups buttermilk*
• 2 TBSP melted butter
• 2 TBSP sugar
• 1 tsp salt
• 3 1/2 cups all-purpose or bread flour
• 1 TBSP yeast

Instructions

1. Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you've achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
2. Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
3. Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
4. Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes- until top is golden brown. Let cool and slice.

You can substitute regular milk + lemon juice for buttermilk, but you won't quite get the full texture and flavor of this bread. So add buttermilk to the grocery list; you'll love it!
You can make this recipe in a bread machine! No changes needed either. Add the ingredients to your bread machine pan in the order listed above. Before you add in the yeast, make a small well in the flour and place it there. I used the Basic White Bread setting with a light crust.

Blueberry French Toast Boat Recipe

Blueberry French Toast Boat Recipe

Victoria Knight   

Ingredients (for 5 servings)

• 4 oz cream cheese (110 g), softened
• ¼ cup sugar (50 g)
• 1 teaspoon cinnamon
• 4 eggs
• ½ cup heavy cream (120 mL)
• 14 oz french bread (395 g), 1 loaf
• 1 cup blueberry (100 g)
• maple syrup, to dip

Preparation

1. In a bowl, combine softened cream cheese, sugar, and cinnamon.
2. Add eggs and heavy cream and whisk until well combined. Set aside.
3. Preheat oven to 400˚F (200˚C).
4. Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the “bread boat” aside.
5. Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
6. Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
7. Place the “bread boat” on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
8. Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
9. Let cool before cutting into slices and serve with maple syrup.
10. Enjoy!

Ham And Cheese Pull Apart Garlic Bread Recipe

Ham And Cheese Pull Apart Garlic Bread Recipe

Victoria Knight   

Ingredients (for 15 servings)

• 24 oz pizza dough (680 g)
• 1 cup butter (230 g), softened
• 6 cloves garlic, minced
• 6 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 3 cups shredded mozzarella cheese (300 g)
• 3 cups shredded cheddar cheese (300 g)
• 10 slices deli ham, halved

Preparation

1. Preheat the oven to 400°F (200°C).
2. Roll out the pizza dough into an 18x10-inch (45x25-cm) rectangle.
3. In a medium bowl, combine the butter, garlic, parsley, and salt. Use a spatula to spread in an even layer over the dough.
4. Sprinkle a generous handful of mozzarella and cheddar cheese in a square checkerboard pattern across the dough, making 20 squares.
5. Place a piece of ham over each section of cheese.
6. Cut the dough into 20 evenly sized squares and stack four on top of each other, alternating cheeses as you go. There will be five stacks of four.
7. Place stacks in an 8 ½ x 4 ½-inch (21 x 11-cm) loaf pan.
8. Bake for 35 minutes, until golden brown.
9. Enjoy!

Cheesy Garlic Bread Meatball Ring Recipe

Cheesy Garlic Bread Meatball Ring Recipe

Victoria Knight   

Ingredients (for 8 servings)

• 1 lb ground beef (455 g)
• 1 egg
• ¼ cup bread crumbs (30 g)
• 4 tablespoons Chopped fresh parsley, divided
• ½ tablespoon salt
• ½ tablespoon pepper
• 1 batch pizza dough
• 1 cup marinara sauce (260 g), plus more for serving
• 1 cup shredded mozzarella cheese (100 g)
• ¼ cup butter, melted
• 2 cloves garlic, minced
• 2 tablespoons grated parmesan cheese

Preparation

1. In a medium bowl, combine the ground beef, egg, bread crumbs, 2 tablespoons of parsley, salt, and pepper. Mix well.
2. Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Repeat with the rest of the meat.
3. In a large pan, cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
4. Preheat oven to 350°F (180˚C).
5. Pinch off a portion of pizza dough and, with your hands or a rolling pin, flatten out and top with a tablespoon of marinara sauce and mozzarella cheese. Add a meatball and wrap the dough over, pinching at the seams to close. Repeat with the remaining ingredients.
6. Arrange the balls in a circle, seam-side down, in a large cast-iron skillet.
7. Mix the melted butter with the garlic, remaining 2 tablespoons of parsley, and the Parmesan. Brush the balls with the garlic butter mixture.
8. Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
9. Place a bowl of warm marinara sauce in the middle of the skillet, then serve.
10. Enjoy!

Cheese Garlic Bread Recipe

Cheese Garlic Bread Recipe

Victoria Knight   

Ingredients (for 4 servings)

• 1 stick butter, 1 stick, softened
• 4 cloves garlic, minced
• ⅓ cup parmesan cheese (35 g)
• ⅓ cup shredded monterey jack cheese (35 g)
• ⅓ cup shredded cheddar cheese (35 g)
• ⅓ cup fresh green onion (50 g), sliced
• 1 baguette, 8 inch (20 cm)

Preparation

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
3. Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
4. Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
5. Slice, cool, then serve.
6. Enjoy!

Cheesy Bacon Monkey Bread Recipe

Cheesy Bacon Monkey Bread Recipe

Victoria Knight   

Ingredients (for 18 servings)

• 7 strips bacon
• 2 cups shredded cheddar cheese (200 g)
• 2 cups shredded mozzarella cheese (200 g)
• 10 oz flaky biscuit dough (290 g), 3 cans
• 1 ¼ cups butter (290 g), melted
• 2 cloves garlic, crushed
• 2 teaspoons italian seasoning
• parsley & minced optional

Preparation

1. Preheat oven to 350°F (180°C).
2. Crisp bacon over medium heat. Allow it to cool, then crumble.
3. Generously grease a large bundt pan with cooking spray.
4. In a bowl, mix both kinds of cheese.
5. Cut each biscuit into four pieces. Flatten each piece in the palm of your hand and add a pinch of the mixed cheeses and crumbled bacon. Gather the edges and pinch the biscuit into a ball.
6. In a small bowl, mix melted butter, Italian seasoning, and garlic.
7. Drop the biscuit pieces in the butter mixture and place in the bundt pan.
8. Bake 30-35 minutes or until golden-brown. (Be careful - the butter may begin to smoke toward the end of the bake time. If it begins to smoke, remove from the oven.)
9. Let stand for five minutes, then place a heatproof plate on top of the pan. Using a pot holder, flip the pan and plate over and invert onto your serving plate. Be careful as the pan will still be hot.
10. Sprinkle with parsley.
11. Enjoy!

BBQ Popcorn Breaded Chicken Recipe

BBQ Popcorn Breaded Chicken Recipe

Victoria Knight   

Ingredients (for 4 servings)

• 2 boneless, skinless chicken breasts
• 1 tablespoon hot sauce
• 1 tablespoon BBQ sauce, and extra to serve
• 1 tablespoon peri-peri sauce
• 1 tablespoon lemon juice
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons bbq seasoning, divided
• 3 tablespoons coconut oil
• ⅓ cup yellow popcorn kernals (40 g)
• 1 tablespoon melted butter
• 1 can bbq chips

Preparation

1. Wash and drain the chicken breasts.
2. In a medium bowl, mix the hot sauce, BBQ sauce, peri-peri sauce, and lemon juice.
3. In a separate bowl of the same size, mix the smoked paprika, chili powder, brown sugar and half of the BBQ seasoning.
4. Drizzle the wet mixture on the chicken breasts, making sure to get both sides.
5. Sprinkle the dry mixture on the chicken breasts, making sure to get both sides.
6. Marinate the chicken breasts in the fridge for 4 hours.
7. After 4 hours or so, preheat the oven to 425°F (220°C).
8. Put a large saucepan over medium-high heat. Melt the coconut oil in the saucepan. Put 3 or 4 kernels of popcorn in the saucepan. Once they pop, add the rest of kernels, put on the lid and take off the heat. After 30 seconds or so, place back onto the stovetop. Shake often. Once the popping reduces to every 4 seconds, remove from heat.
9. Pour the melted butter on the popcorn, stirring to get all of the popcorn. Add the rest of the BBQ seasoning, stirring to get all of the popcorn.
10. Grind ⅔ of the popcorn along with the BBQ chips. Sprinkle this over the marinated chicken breasts, making sure to get both sides. The marinade should adhere the popcorn crumbs.
11. Bake the chicken for 18-20 minutes. Once ready, serve with the rest of the popcorn and the BBQ sauce.
12. Enjoy!