2 skinless, boneless chicken breast halves (or leftover cooked chicken)
1 large Romaine lettuce, washed and chopped
1 fresh tomato, chopped
1/2 bunch cilantro, chopped
4 slices bacon, cooked & crumbled
1 avocado, cut into small cubes
1 small (not baby) carrot, shaved or slivered
1 (15.25-oz) can corn, drained **
1 (15-oz) can black beans, drained **
1 handful crushed tortilla chips (optional)
1/2 C. Ranch dressing (prepared or homemade)
1/2 C. barbeque sauce (I like Stubb’s Hickory or Mesquite best)
***
If the chicken is uncooked: Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and coarsely chop. (or use a BBQ rub and/or BBQ sauce and bake at 400 for about 1/2 hr, for tenderloins ~ adjust time for larger pieces)
In a large bowl, mix lettuce, tomato, cilantro, corn, bacon, avocado, carrot and black beans. Toss with the chopped chicken. Drizzle the BBQ sauce and Ranch dressing, separately, over the chopped salad. Top with crushed tortilla chips
** I had leftover Corn Salad and Jalapeno Beans, so used them instead. Use "search" button for those recipes **