BBQ Chicken Salad

Looking for a easy, healthy weeknight dinner?  Make a BBQ chicken salad.  It was so easy and inexpensive, and, oh-my-gosh, is it delicious!

• 1 head or 2 hearts of romaine lettuce (cut, rinsed, and dried)
• 1 bunch of cilantro ( cut, rinsed, and dried)
• 1/2 cup corn (we used frozen and thawed it)
• 1/2 cup black beans (we used canned and we drained them)
• 1/2 avocado (cubed)
• 1 small tomato (cubed)
• 1/4 jicama (cut into thin strips or cubes) – optional
• 1 chicken breast
• BBQ sauce
• 1 whole wheat tortilla
• olive oil
• kosher salt
• 2 Tbs ranch dressing (light or fat free optional)

1. Toss the first 7 ingredients in a salad bowl with a little bit of low fat ranch dressing and a little bit of BBQ sauce.
2. Cook the chicken any way you like with BBQ sauce.  Here is one way to cook it:  Place the frozen breast in a small saute pan with a little bit of oil, cover, and cook over medium heat for about 5 minutes.  Flip over and cook another 5 minutes.  Move the chicken breast to a cutting board and cut into cubes.  Return chicken to pan and add 1/2 cup of BBQ sauce.  Saute until chicken is cooked through.
3. To make the tortilla chip strips cut the whole wheat tortilla into strips about 1 1/2″ x 1/4″.  Place on a cookie sheet, spray lightly with olive oil, sprinkle with kosher salt, and cook in a 350F oven for about 10 minutes.

Serves about 2 people
Enjoy!