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BBQ Chicken Chopped Salad Recipe

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This recipe for BBQ Chicken Chopped Salad is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 T. olive oil
4 boneless, skinless chicken breasts
1/4 c. BBQ sauce
2 tsp. soy sauce
1 1/3 T. minced garlic
2 tsp. salt


SALAD:

1/2 head iceberg
1/2 head romaine
2 c. shredded Monterey Jack cheese
1 c. canned sweet white corn, drained
1 c. black beans (rinsed and drained)
2 lbs. tomatoes, cut into 1/2 inch dice
3 T. chopped fresh cilantro
1/2 c. BBQ sauce
1/4 c. green onion

Ranch dressing
Frito corn chips
Directions:
Directions:
Marinate chicken with the olive oil, garlic, soy sauce and salt for about 15 minutes. Grill chicken until cooked through 5-6 minutes per side. Chill thoroughly in the fridge. Cut into 3/4 inch pieces and in a bowl toss with the BBQ sauce to coat well. Cover with plastic wrap and refrigerate. Add to salad mixture (with vegetables and beans) just before serving. Mix ranch over salad and add Frito corn chips just before serving. (They will get soggy quickly)
Personal Notes:
Personal Notes:
This makes a huge batch.

 

 

 

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