BBQ Ranchero Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 boneless skinless chicken breast halves, about 1-1/2 lbs. |
1/2 cup barbecue sauce |
1 (10 ounce) package mixed salad greens, torn (6 cups packed) |
2 medium tomatoes, chopped |
1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.) |
1 small red bell pepper, cut into short, thin strips |
1 (11 ounce) can whole kernel corn, drained |
1/2 cup canned black beans, rinsed and drained |
1 (2 1/2 ounce) can ripe olives, sliced, drained |
2 green onions, thinly sliced |
1 cup fat free ranch dressing |
1 teaspoon chili powder |
3/4 teaspoon cumin, ground |
Directions:
1. 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.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. 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.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
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