BBQ RANCHERO CHICKEN SALAD

BBQ Ranchero Chicken Salad image

Make and share this BBQ Ranchero Chicken Salad recipe from Food.com.

Provided by Dancer

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) package mixed salad greens, torn (6 cups packed)
2 medium tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) can whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) can ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground

Steps:

Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
Combine dressing, chili powder and cumin; mix well.
To serve, divide lettuce mixture onto 6 serving plates.
Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
Reheat chicken or served chilled.
Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Nutrition Facts : Calories 301.7, Fat 6, SaturatedFat 1, Cholesterol 78.1, Sodium 1002.9, Carbohydrate 34.6, Fiber 4.1, Sugar 10.5, Protein 28.6

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