3-4 Skinless boneless Chicken breasts

1 Cup (more or less) Cookies BBQ sauce (or your favorite)

Head of Iceberg Lettuce

Head of Romaine

1 avocado sliced

1 cucumber, sliced

1 tomato, diced

1 can black beans

1 can whole kernel corn

Ranch dressing (we use lite or fat free)

Dice your chicken breast and quick brown on med-high heat in a non-stick skillet sprayed with cooking spray.  Reduce heat to low and add BBQ sauce, use enough that all the chicken is coated, cover with a lid and let simmer.  Warm black beans and corn (separately) in sauce pans on low.  Rinse iceberg lettuce and romaine, pat dry, tear up enough to make 4 salads, divide and place in 4 large soup bowls or on dinner plates.  Remove chicken, beans and corn from heat once all warm.  Top with even amounts of avocado, tomato and cucumber.  Then top with drained corn, ~1/4 cup per salad, and black beans, ~1/4 cup per salad.  Divide chicken into fourths and add to the top of each salad.  Drizzle with desired amount of Ranch.  Enjoy!

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Posted in Main Dishes, Salads

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