Monday, March 8, 2010

BBQ Chicken Chop Salad with Jicama

2 boneless, skinless chicken breasts
1 cup bbq sauce
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
3-4 roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped
1 15 oz can black beans, rinsed and drained
1 cup thawed sweet corn
½ pound Monterey jack cheese, grated

Marinate chicken in bbq sauce, then bake at 350’ for 30-45 minutes or until fully cooked. Chop into pieces and refrigerate. Combine chicken with remaining ingredients and toss. Serve with Ranch dressing, more bbq sauce and crispy corn tortilla chips or fritos.

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