Bbq Ranchero Chicken Salad


6 skinless, boneless chicken breast halves (about 1-1/2 lbs.)
1/2 c. barbecue sauce
1 pkg. (10 oz.) torn mixed salad greens (6 cups packed)
2 med. tomatoes, chopped
1-1/2 cups (6 oz.) jalopano cheese, (your favorite)
1 small red bell pepper, cut into short, thin strips
1 can (11 oz.) whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 can (2.5 oz.) sliced ripe olives, drained
2 green onions, thinly sliced
1 cup fat free bottled ranch dressing
1 tsp. chili powder
3/4 tsp. ground cumin


Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.

Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well. Combine dressing, chili powder and cumin; mix well.

To serve, divide lettuce mixture onto 6 serving plates. Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese.

Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving. Reheat chicken or served chilled. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Makes 6 servings.

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