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BBQ Chicken Salad

by on January 11, 2011 in Main Courses, Poultry January 11, 2011 Main CoursesPoultry
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Best salad ever invented.

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 cup Barbeque Sauce
  • ½ heads Iceberg Lettuce, Chopped
  • ½ heads Romaine Lettuce, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • 1 whole Jicama, Peeled And Diced
  • ½ cups Cilantro, Chopped
  • 15 ounces, weight Can Black Beans, Rinsed And Drained
  • 1 cup Frozen Sweet Corn, Thawed (or Canned Corn)
  • ½ pounds Monterey Jack Cheese, Grated

Preparation

Marinate chicken in the BBQ sauce, then bake at 350 degrees for 30 minutes or until cooked. Chop into pieces and refrigerate for an hour or until cold.

(You can also throw your chicken in the crockpot with the BBQ sauce and make this with shredded BBQ chicken rather than chunks. It is delicious either way!)

Combine chicken in a large bowl with remaining ingredients and toss. Serve with extra BBQ sauce, ranch dressing, and crispy tortilla chips.

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bmd4me on 1.12.2011

Sounds good. Might have to consider this one for my son’s HS graduation party this coming June. Thanks for sharing!

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vlmarston on 4.21.2011

I made this salad last night for a”Girls Night” supper. It was a complete hit! The favored dressing was peppercorn ranch with a little Head Country BBQ sauce mix in. Yummy for lunch at work today too. Thanks!

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