BBQ Ranch Chicken Salad

This was another Home Chef meal and it was fantastic. The lettuce tasted a little funky AND I think it's an easy recipe to duplicate without being part of Home Chef.

It made a HUGE salad. So don't think you aren't going to get enough to eat.

BBQ Ranch Chicken Salad

Recipe from Home Chef

1 Romain Heart
4 oz grape tomatoes, halved
1 green bell pepper, chopped (this didn't get used in my salad)
4 T chopped fresh cilantro
1/4 red onion, minced (use more if you'd like)
15 1/2 Oz canned black beans, rinsed
4 oz corn kernels
2 boneless skinless chicken breasts
2 small corn tortillas
3 Oz BBQ sauce (I used Sweet Baby Rae's)
3 oz Ranch dressing (I used Hidden Valley)

Chop veggies (lettuce, tomatoes, red onion, and bell pepper) and put in a bowl.

Drain and rinse the black beans. Top the salad with them. Add corn.

Rinse and pat dry the chicken breasts.

Place chicken on a baking sheet. Drizzle with olive oil, salt and pepper. Bake until chicken reaches 165F, 12-15 minutes. Remove from baking sheet and set aside.

Slice tortillas in strips and toss with 1 tsp olive oil. Put on a baking sheet and bake at 375F until golden brown, about 5-7 minutes. Watch them though. They can burn quickly.

Shred the chicken and put on the salad. Mix the salad with the ranch dressing and plate.

Drizzle with BBQ sauce. Put tortilla and cilantro on top.

Dig In.