Chicken Salad
Ingredients:
- boneless, skinless chicken breasts - 3
- Romaine lettuce, rinsed, chopped - 3 hearts
- black beans, rinsed, drained - 15 ounce can
- frozen corn, cooked - 10 ounce bag
- Colby Jack cheese, shredded - 1 cup
- chopped red onion - 1/4 cup
- cilantro, chopped - 1/2 cup
- Tortilla strips - garnish
- Ranch dressing - to desired amount
- BBQ sauce - to desired amount
Instructions:
In a skillet, over medium heat, add 1 T olive oil. Season both sides of chicken with salt and pepper. Cook chicken for 5 minutes per side, or until thoroughly cooked in the center. Remove from skillet. Let rest 5 - 10 minutes then cut into 1-inch pieces.
Assemble -- place lettuce in a large bowl; top with chicken, beans, corn, cheese, onion and cilantro. Pour Ranch dressing and BBQ sauce on top of the salad; gently toss to combine.
Garnish with tortilla strips, serve.
