Top-of-the-Chops BBQ Salad

• 3 ounces cooked boneless skinless lean chicken breast, chopped
• 2 tablespoons BBQ sauce (about 45 calories per 2 tablespoons serving)
• 4 cups chopped romaine lettuce
• 1 plum tomato, chopped
• 1/4 cup peeled and chopped jicama
• 3 tablespoons canned black beans, drained and rinsed
• 3 tablespoons canned sweet corn kernels, drained
• 2 tablespoons chopped scallions
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 2 tablespoons shredded fat-free Cheddar cheese
• 5 low-fat baked tortilla chips, broken into bite-size pieces
• 2 tablespoons fat-free ranch dressing

1. Place the cooked chicken and 1 1/2 tablespoons BBQ sauce in a small bowl and toss to coat.
2. Set aside.
3. Place lettuce in a large bowl.
4. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.
5. Add the saucy chicken and top with cheese and tortilla chips.
6. To make the dressing: Mix the remaining 1/2 tablespoon BBQ sauce with ranch dressing.
7. Serve and enjoy!
8. PER SERVING (entire recipe): 364 calories, 3.5g fat, 1,046mg sodium, 51.5g carbs, 9.5g fiber, 17g sugars, 36.5g protein

chicken, bbq sauce, romaine lettuce, tomato, jicama, black beans, sweet corn, scallions, fresh cilantro, fresh basil, cheddar cheese, tortilla chips

Taken from www.foodnetwork.com/recipes/top-of-the-chops-bbq-salad-recipe.html (may not work)