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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BBQ Chicken Chop Salad Recipe

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This recipe for BBQ Chicken Chop Salad is from The Lund Family 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:  
2 boneless, skinless chicken breasts
1 cup BBQ sauce
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 or 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb. Monterey Jack cheese, grated
A little purple onion

Directions:
Directions:
Marinate chicken in BBQ sauce, then bake at 350º for 30 minutes. Chop into pieces and refrigerate until cold.

Combine chicken in a large bowl with salad ingredients and toss. Serve with Ranch dressing, additional BBQ sauce and crispy corn tortilla chips.

Number Of Servings:
Number Of Servings:
4

 

 

 

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