Sunday, December 23, 2007

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.

romaine lettuce, chopped
3 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb Monterey Jack cheese, grated

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

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