What you need,
2 boneless skinless chicken breasts
Salt and Pepper
¼ cup of your favourite BBQ sauce + more for topping
6 cups of leaf or romaine lettuce, chopped
½ cup corn (I used frozen but if you can find fresh grill it
up and cut it off the cob. That is what I wanted to do but no corn here yet!)
1 cup grape tomatoes, halved
1 small can black beans, drained and rinsed
1 cup cucumber, chopped
½ cup bell pepper, I used yellow but whatever color you like
¼ cup sliced red onion
1 cup shredded Cheddar or Jack cheese
1 cup crushed tortilla chips
Ranch Dressing (I love Renee’s Buttermilk Ranch but whatever
you like is fine)
Heat your BBQ to medium high heat. Pat the chicken breasts
dry with a paper towel and season well on both sides with salt and pepper.
Grill the chicken on each side for about 5-7 minutes until
it is cooked through. Baste the chicken with the BBQ sauce when you flip it
until it is well coated. Remove it from the grill and set it aside for 5
minutes before cutting it into bite sized pieces.
In a large bowl combine the lettuce, corn, tomatoes, black
beans, cucumber, bell pepper, onion and cheese.
Dress the salad with the ranch dressing and toss to coat.
Pile some salad on your plate, top with some of the chicken
and a few of the crushed tortilla chips. Drizzle with a little more BBQ sauce
if you like.
Serve with a couple wedges of a cheese quesadilla and a
little salsa and sour cream.
