2 boneless, skinless chicken breasts
1 cup favorite barbecue sauce
Marinate chicken in barbecue sauce, then bake at 350 degrees for 30 minutes, or cook chicken covered in barbecue sauce in crock pot. Chop/shred chicken into pieces and refrigerate.
1/2 head iceberg lettuce chopped
1/2 head Romaine lettuce chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen, sweet corn, thawed
1/2 pound Monterey Jack cheese, grated
Combine with chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips.
Subscribe to:
Post Comments (Atom)
1 comment:
We had this last night using bagged salad, chedder cheese and no jicama or cilantro because I was making it last minute with what was already in the fridge and it was just as good as when I have all the ingredients. Using the crockpot to cook the chicken in the summer is a nice alternative to heating up your whole house with the oven.
Post a Comment