2 boneless skinless chicken breasts
1 cup bbq. sauce
Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Ghop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3-4 roma tomatoes, chopped
1 jicama, peeled and diced
12 cilantro, chopped
1 can black beans, rinsed, and drained
1 can sweet corn, drained
1/2 cup grated monterey jack cheese
Combine chicken and salad ingredients, and toss. Serve with Ranch dressing and bbq sauce and crispy tortilla chips.