I made this salad today, for the teachers' luncheon tomorrow at Shelby's school. I had a taste, and even before adding the chicken, it is really good. So different. Fitting in with my new love of mexican-ish cuisine.
BBQ Chicken Chop Salad
2 boneless, skinless chicken breasts
1 cup BBQ sauce
Marinate chicken in sauce and then bake at 350 for 30 minutes. Chop pieces and refrigerate.
½ head iceberg lettuce, chopped
½ head romaine lettuce, chopped
3-4 roma tomatoes, chopped
1 jicama, peeled and diced (I omitted this)
½ cup cilantro, chopped
1 (15 oz. can) black beans, drained and rinsed
1 cup frozen sweet corn, thawed
½ lb. Monterey Jack cheese, grated
Combine chicken with salad ingredients in a large bowl. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips.
Recipe from my FAVORITES cookbook, sent to me by my super generous friend Martha!