Friday, November 20, 2009

BBQ Chicken Chop Salad

2 boneless skinless chicken breasts
1 cup bbq sauce

Marinate chicken in bbq sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced (recipe will survive if this is not added)
1/2 cup cilantro, chopped
1 (15 oz) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb. Monterey Jack Cheese, grated

Combine chicken in a large bowl with other ingredients and toss. Serve with Ranch Dressing, additional bbq sauce, and crispy corn tortilla chips

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