Tangy bbq sauce and creamy ranch, paired with a quick corn and black bean salsa are a great combo! I added a little jicama to my salad because I had some leftover, but that’s optional.

BBQ Chicken Salad


4 boneless, skinless chicken breasts

1 1/2 cups barbeque sauce

Corn and Black Bean Salsa (recipe follows)

baby spinach or lettuce

baby tomatoes

ranch dressing, to taste

extra bbq sauce for garnish


Place chicken breasts in a slow cooker with salt, pepper, and bbq sauce.  Cook on low for 3 hours.  Shred chicken.


Assemble salad with greens, shredded chicken, black bean and corn salsa, and tomatoes.  Drizzle with ranch and extra bbq sauce.



Black Bean and Corn Salsa


1 cup frozen corn, thawed

1 can black beans, rinsed well

juice of 2 limes

1/4 cup red onion, chopped

3 tablespoons chopped cilantro (or to taste)

salt and pepper to taste


Combine corn with beans, lime juice, red onion, cilantro, and salt and pepper.  Refrigerate until ready to use.

BBQ Chicken Salad