BBQ Chicken Chop Salad

BBQ Chicken Chop Salad Rachel Betteridge


2 boneless, skinless chicken breasts
1 cup BBQ Sauce (I think KC Masterpeice Original is the BEST)

I marinate the chicken with the sauce in a quart-size Ziploc in the fridge overnight. Then you can grill the breasts or bake at 350 for 30 minutes. Chop it into bite-size pieces and refrigerate.


½ head iceberg lettuce, chopped
1 (15 oz) can black beans, rinsed & drained
ears fresh corn, husked
1 cup frozen sweet corn, thawed
½ head Romaine lettuce, chopped
½ lb Monterey Jack cheese, shredded
3-4 Roma tomatoes, chopped
Crispy, corn tortilla chips
½ cup cilantro, chopped


Toss above ingredients.

Serve with Ranch Dressing (I like to mix a little BBQ sauce into the dressing).