BBQ CHICKEN SALAD

BBQ goodness, in a salad… you can also try using steak

SERVES 4

2 boneless and skinless chicken breasts, brushed with BBQ sauce, cooked in oven, then chopped

3-4 heads of romaine, chopped

1 – 15 oz. can black beans, drained and rinsed

1 – 15 oz. can whole kernel corn, drained and rinsed

½ c. shredded mozzarella

2 tomatoes, diced

1 red onion, chopped

2-3 green onions, chopped

1 bunch cilantro, chopped

2 servings of corn tortilla chips

2 tbsp. ranch dressing

¼ c. BBQ sauce (half for coating the chicken, and half for the dressing)

Method

Place chicken in the oven and cook for 25-30 minutes at 350

Or to grill, preheat the grill for high heat and lightly oil the grill grate. Once hot, place chicken on the grill, brush with BBQ sauce and cook 6 minutes, then flip and repeat. Cut into breast and make sure that chicken is fully cooked and that juices run clear. Remove from heat, cool, and slice

In a large bowl, mix romaine, tomato, cilantro, corn, onions, cheese, and black beans. Top with the grilled chicken slices and some crushed tortilla chips

In a small bowl, mix the Ranch dressing and BBQ sauce. Serve on the side or toss with the salad to coat

Nutrition facts per serving: Calories 421, Carbohydrates 45g, Protein 30g, Fat 13g