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BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad - Mexican flavors meet good old American barbecue in this green salad served with ranch dressing.
Servings 4 servings


  • 1 large head green leaf lettuce
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 avocados, pitted and sliced
  • 4 chicken breasts
  • BBQ Sauce
  • Light Ranch Dressing
  • quesadilla (1 tortilla and roughly 1/4 cup cheddar cheese per person OR tortilla chips, crushed OR tortilla strips)


  • Wash and cut up the lettuce. Set aside.
  • Drain and rinse beans. Drain corn. Cut open avocados, remove pit and slice the avocados in their skin. Scoop slices out with a spoon. (1/2 avocado per person)
  • Baste and grill chicken breasts until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to rest 5 minutes. Slice into strips.
  • Grill a quesadilla, if desired (1 tortilla and roughly ¼ cup cheese per person).
  • Assemble salad per person: 2 cups chopped lettuce, ¼ cup of black beans and corn (each), slices of ½ avocado, 1 chicken breast, sliced. Serve with ranch and BBQ sauce with a quesadilla on the side or crumble tortilla chips/strips on top.


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