2 boneless, skinless thin-sliced chicken breasts
1 tomato, diced
1 tablespoon olive oil
1/2 cup cut cheddar cheese
1/4 cup barbecue sauce
1/4 cup diced red onion
1/4 cup ranch dressing
1/4 cup cut monterey Jack cheese
1/4 cup sliced tortilla
3/4 cup of tinned black beans, (drained and rinsed)
3/4 cup tinned corn kernels, drained
6 cups chopped romaine lettuce
Salt and black pepper, to taste


Heat olive oil in a medium frying pan over medium high temperature.
Add flavoring (salt and pepper) to chicken breasts, to taste.
Add to frying pan and cook, flipping once, until cooked through for about 5 minutes for each side.
Allow to cool before dicing into bite-size pieces.
To piece the salad together , place romaine lettuce in a large dish, top with chicken, corn, tomato , onion, beans and cheeses.
Cast Ranch dressing and barbecue sauce on top of the salad and toss to combine softly.
Serve right away, topped with tortilla strips.

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