BBQ Chicken Chop Salad
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.