- 6 skinless, boneless chicken breast halves
- 1/2 cup [125 mL] bottled barbecue sauce
- 1 [10-ounce / 284 mL] package torn lettuce blend [6 cups / 1.5 L]
- 2 medium tomatoes, chopped
- 1 1/2 cups / 6 ounces [375 ml / 170 g] shredded Cheddar cheese, divided
- 1 small red bell pepper, cut into short, thin strips
- 1 [11-ounce / 312 mL] can whole kernel corn, drained
- 1/2 cup [125 mL] canned black beans, rinsed and drained
- Sliced olives
- 1 green onion, thinly sliced
- 1 cup [250 mL] bottled ranch dressing
- 1 teaspoon [5 mL] chili powder
- 3/4 teaspoon [3.75 mL] ground cumin
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- Brush both sides of chicken with barbecue sauce; grill or broil about 5 inches [12 cm] from heat source 6 minutes per side, or until juices are clear.
- Meanwhile, in large bowl, combine lettuce, tomatoes, 3/4 cup [190 mL] of the cheese, bell pepper, corn, black beans, olives and green onions; mix well.
- Combine dressing, chili powder and cumin in spearate bowl; mix well.
- To serve, divide lettuce mixture onto 6 plates.
- Cut chicken crosswise into 1/2-inch [2.5 cm] thick slices; arrange over lettuce.
- Drizzle salads with dressing and sprinkle with remaining cheese.
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