Sunday, November 23, 2008

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

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

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped (optional)
1 can white shoepeg corn, rinsed, drained
½ pound Monterey Jack cheese, grated
1/2 to 1 can black beans, rinsed, drained

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

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