BBQ Chicken Chop Salad

Adapted from Ivory Family Favorites Cookbook

This totally hit the spot. I've had variations of this salad but would definitely use this recipe again. This recipe makes a ton, so I scaled down on the ingredients quite a bit. I am, however, listing the larger recipe since I didn't keep track of my measurements at all.

Ingredients:

2 boneless, skinless chicken breasts

1 cup barbeque sauce

Cover chicken in BBQ sauce, then bake covered at 350 degrees for 45 minutes or until juices run clear. Chop into pieces and refrigerate.

head of lettuce

3 to 4 tomatoes, chopped

1 jicama, peeled and diced

1/2 cup cilantro, chopped

1-15 oz. can black beans, rinsed and drained

1 cup frozen sweet corn, thawed

1/2 pound cheddar cheese, grated

green onions, as desired

corn chips

BBQ sauce

Put chicken and additional BBQ sauce, as desired, in a bowl and toss until chicken is covered. Either keep ingredients separate and build your own salad or combine chicken in large salad bowl with salad ingredients and toss. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips.