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
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.