I have a good recipe for you today!

We recently enjoyed this salad for dinner and it is very delicious.

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts

1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate. (We used the warm chicken on top of the salad)

1/2 head iceberg lettuce, chopped

1/2 head romaine lettuce, chopped

3 to 4 Roma tomatoes, chopped

1 jicama, peeled and diced (opt.)

1/2 cup cilantro, chopped

1 (15-ounce) can black bleans, rinsed and drained

1 cup frozen sweet corn, thawed

1/2 pount Monterey Jack cheese, grated

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

I hope you like it!