BBQ Chicken Ranch Salad

This was delicious and very easy to make.  My whole family really enjoyed it.

 

1/2 head iceberg lettuce - cut into 1/4" strips

1 large bunch romaine lettuce - remove ribs & cut into 1/4" strips
1 cup jicama - dice into 1/4" cubes
1 cup frozen white corn kernals - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups cheese (I like the cheese crumbles for this salad)
3 medium tomatoes - dice {grow at home or beg for some from neighbors' garden}
1 or 2 avocados - dice
juice of 1/2 lime - drizzle over avocado
1/4 cup cilantro - mince


dressing:
1 cup buttermilk (I used 1% milk)
1 cup mayonnaise
1 package Hidden Valley ranch dressing mix

chicken marinade:
2 lbs. chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper

1/2 cup barbecue sauce (for coating after you cook chicken)

Make ranch dressing. Chill along with all ingredients except chicken.

Place chicken tenders in a Ziploc bag and marinate in olive oil, soy sauce, garlic and salt for 1 hour. Place tenders on broiler pan and season with fresh ground pepper. Broil 4-6 minutes per side. Watch closely. Let rest 10 minutes before dicing into 1/2" cubes, then toss with barbecue sauce. I used the bbq grill.

On a large platter, layer lettuces, jicama, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread.
source: breakfast, lunch and dinner blog
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