BBQ Chicken Salad

• 2 whole Boneless, Skinless Chicken Breasts
• 1 cup Barbeque Sauce
• 1/2 heads Iceberg Lettuce, Chopped
• 1/2 heads Romaine Lettuce, Chopped
• 3 whole Roma Tomatoes, Chopped
• 1 whole Jicama, Peeled And Diced
• 1/2 cups Cilantro, Chopped
• 15 ounces, weight Can Black Beans, Rinsed And Drained
• 1 cup Frozen Sweet Corn, Thawed (or Canned Corn)
• 1/2 pounds Monterey Jack Cheese, Grated

1. Marinate chicken in the BBQ sauce, then bake at 350 degrees for 30 minutes or until cooked.
2. Chop into pieces and refrigerate for an hour or until cold.
3. (You can also throw your chicken in the crockpot with the BBQ sauce and make this with shredded BBQ chicken rather than chunks.
4. It is delicious either way!)
5. Combine chicken in a large bowl with remaining ingredients and toss.
6. Serve with extra BBQ sauce, ranch dressing, and crispy tortilla chips.

chicken breasts, barbeque sauce, tomatoes, jicama, cilantro, black beans, frozen sweet corn, cheese

Taken from tastykitchen.com/recipes/main-courses/bbq-chicken-salad/ (may not work)