BBQ Chicken Salad (Debbie)

Chicken:

4 boneless skinless chicken breasts                         

1 TBS. olive oil                                                     

1 TBS. fresh garlic, mined

1/4 cup soy sauce

1 1/2 tsp. salt

Salad:

1- 8 oz salad mix (carrots, cabbage, etc)                

1 head romaine lettuce                                        

10 sprigs cilantro                                                  

1/2 bulb jicama                                                   

3/4 cup black beans                                               

3/4 cup of corn        

2 1/2 cup shredded Jack cheese                 

2 tomatoes                              

6 green onions, chopped

1 cup ranch dressing

Tortilla chips

Chicken:  Preheat oven to 350°. In mixing bowl, prepare sauce by combining olive oil, garlic, soy sauce, and salt. Place chicken in a pan or cookie sheet.  Pour sauce over chicken breasts and marinate for 20 minutes.  Bake for 40 minutes or until done. Cool chicken in the refrigerator. Once cool, cut into 1/2” cubes.  Pour BBQ sauce over the chicken and toss to coat it. Set aside.

Salad:  Rinse and dry salad mix, romaine lettuce, and cilantro. Chop romaine and cilantro. Mix together in a large bowl with the salad mix.  Wash and peel jicama. Cut into thin strips and set aside. Rinse and drain beans and corn.  Rinse and dice tomatoes. Add jicama, beans, corn, and jack cheese to the lettuce mixture.  Top with tomatoes, chicken, and green onions. Serve with ranch dressing and tortilla chips on the side.