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.