Wednesday, April 28, 2010

BBQ Chicken Chop Salad

BBQ Chicken Chop Salad
from favorites

2 boneless, skinless chicken breasts
1 cup barbecue sauce

Marinate chicken in barbecue sauce, than bake at 350 degrees for 30 minutes (marinating is preferred, but not necessary).  Chop into bite size pieces and set aside.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 Roma tomatoes, chopped
1 jicama, peeled and diced 
1/2 cup cilantro, chopped
1 (15-ounce) can black beens, drained and rinsed
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

You can combine chicken and salad ingredients in a large bowl and toss.  Serve with Ranch Dressing, additional BBQ sauce and tortilla chips.  You can also individually make each plate, like I do (see photo).  Either way, I'm sure this will become a family favorite.


Kendra and Devin said...

I LOVE this salad... no wishing I would of thought to make it for dinner!

Caroline said...

thank you for this recipe! whole family loved it.