BBQ Chicken Chop Salad

I love salads and my kids seem to accept them quite well lately so I have been trying out some new recipes. This one is from a new cookbook I bought from my fellow blogger Molly. It is so easy and so yummy. Try it out this weekend to get your greens in.

BBQ CHICKEN CHOP SALAD

2 boneless, skinless chicken breasts or about 6-8 chicken tenders

1 cup barbecue sauce

Marinate chicken in sauce, then bake at 350 for 30 minutes. Chop 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 ( I omitted this)

1/2 Cup cilantro, chopped

1 15 oz can black beans, rinsed and drained

1 Cup frozen sweet corn, thawed

1/2 pound monterey jack cheese, grated

Combine chicken in large bowl with salad ingredients and toss. Serve with Ranch dressing and additional BBQ sauce and crispy corn chips.

I served this with cute little corn muffins. It was a perfect meal, especially as it starts to warm up!

Have a great weekend and I will be back next week with some great topics! Don't miss it!