This salad is a total winner!!
Easy, light and filling all at the same time.
Perfect for summer.
Notes:
I cooked the chicken breasts in the oven then cut them into bite size pieces.
We didn’t have tortilla strips so we just crushed tortilla chips over the salad.
I misread the directions and mixed the ranch dressing and bbq sauce together then put it on the salad (oops). Everyone loved it so I will mix the two again.
Ingredients
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips
Directions
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste.
Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses.
Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately, topped with tortilla strips.
Enjoy!
Rebecca
It Is What It Is 