BBQ Chicken Salad

Variations of this salad are floating all over the internet and it's a keeper! It's a quick salad to put together, because you use rotisserie chicken. If you have left over grilled chicken breasts on hand, or feel like bbq'ing up some chicken and grilling the corn that will work too. Most of the recipes fry up some corn tortilla strips to garnish, or serve with tortilla chips for some added crunch and texture. Pour some ranch dressing over it all, and sprinkle with some shredded cheddar or monterey jack cheese if you feel like going really crazy. There are no rules.


Serves 4

6-7 cups romaine lettuce, chopped OR 2 -10 oz bags of mixed greens
1 cup fresh corn (1 ear) grilled, or frozen rinsed and dried
1/2 red bell pepper, chopped
1 cup canned black beans, drained and rinsed well
1/2 cup cilantro, roughly chopped
2 green onions, chopped
2 small vine ripened tomatoes, chopped
1/2 cup shredded cheddar cheese, optional
1/2 cup shredded monterey jack cheese, optional
1 avocado, diced or sliced
1/2 of a rotisserie chicken, shredded, or cubed (skin removed),  OR 2 grilled chicken breasts, cubed
1/2 cup favorite bbq sauce ( I used Sweet Baby Ray's Sweet and Spicy)
ranch dressing, optional
1 cup tortilla strips, or crushed tortilla chips for garnish

Mix the chicken and a 1/3 cup of the bbq sauce in a medium bowl. Set aside.

In a large bowl mix the lettuce, corn, red bell pepper, black beans, cilantro, green onions, tomatoes, cheese and avocado if using.  Top with the chicken and the drizzle with the rest of the bbq sauce, drizzle with ranch dressing if using. Garnish with tortilla strips, or chips. Enjoy!