make this

A bit direct, but seriously this salad is SO GOOD and will get you out of the midweek "what's for dinner" rut. I think I've made it three times in the past few weeks and I already want it again.



INGREDIENTS * Serves 2 large dinner size-portions *

2 boneless skinless chicken breasts

1 T olive oil
1/2 t Cajun seasoning - or -  Lawry's seasoning salt
1/2 C BBQ sauce, divided
2 hearts romaine lettuce, chopped

1/2 C corn (canned or frozen)

1 C black beans, rinsed and drained

1 handful - about a cup - of tortilla chips, crushed

1/4 C light ranch dressing

INSTRUCTIONS

Preheat oven to 350.  Place the boneless skinless chicken breasts in a baking dish, drizzle with the olive oil and season with your favorite seasoning salt.  Toss to coat evenly.  Bake for 10 minutes and remove the chicken from the oven.  Toss with 1/4 C of BBQ sauce and return to the oven for an additional 10 minutes, or until cooked through.  Remove from the oven and allow to slightly cool, then chop and toss with the additional 1/4 C BBQ sauce. The two steps of baking and coating the chicken with BBQ sauce really help lock in tons of flavor. 

To assemble the salad, place the chopped romaine, corn, black beans and any additional veggies you'd like in a large salad bowl (carrots and sugar snap peas are great in this).  Toss with the 1/4 C (more or less if you like) of the ranch dressing.  Once the salad and veggies are coated evenly add the chopped chicken and crushed tortilla chips.  Toss lightly once again and serve! 

The tortilla chips are DELISH in this - the perfect amount of crunch and salt to go with veggies and chicken.  And I don't know what it is about good ol' fashioned ranch - it just does the trick with this salad.  Hope you enJOY!