BBQ Chicken Chop Salad

 

Ingredients:

 

3 cups cooked, shredded chicken

2 cups BBQ sauce, storebought or homemade

½ head iceberg lettuce, cored and chopped

2 romaine hearts, chopped

3 to 4 Roma tomatoes, chopped

¼ cup chopped fresh cilantro

1 1/2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

 1/2 lb monterey jack cheese, grated

 

Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate until ready to use.  When ready to serve, combine chicken in a large bowl with salad ingredients and toss. Serve with ranch dressing, additional BBQ sauce and crispy corn tortilla strips.