BBQ Chopped Chicken Salad

Jeff and I have brought this to several get-togethers, and each time, at least one or two people have asked us how to make it. We even had an older lady almost beg us to e-mail it to her! I was definitely shocked. It is super simple to make, and it has proved to be one of our most favorite salads.

3 cups cooked, cubed Chicken

1 head finely chopped Romaine lettuce

1 can Black Beans, drained and rinsed

1 can corn, drained
1/2 can black olives, rinsed and drained

1 cup Colby Jack Cheese, shredded

2 Green Onions, chopped

1/2 cup finely chopped fresh cilantro
1 or 2 Roma tomatoes, diced
1/4 c. finely sliced red onions

crumbled tortilla chips or strips, amount to your liking

Toss everything together in a large bowl.

BBQ Dressing

3/4-1 full package Hidden Valley Ranch
1/2-3/4 cup BBQ Sauce - any variety

Prepare ranch dressing a few hours ahead. Toss just
barely enough of the Ranch Dressing through all the salad (That you
tossed above). Then drizzle with BBQ sauce. Toss again and serve
immediately. Sprinkle with some of the tortilla chips on the top.

If you prefer, you can make individual servings. Salad could be
served on individual plates with tomatoes and tortilla strips arranged
on the outside edge of main salad ingredients, pre-tossed with Ranch
Dressing, chicken strips, sprinkled with green onions and BBQ sauce
drizzled on the top, and a lime wedge on the side. Dressing then
becomes a bit of guess work. The portions would be approx. 2-3 parts
Ranch Dressing to 1 part BBQ sauce.

Serves: 4-6