BBQ Chicken Chopped Salad

Way to go Ashton!! I'm so excited to try this recipe!! Just last week I added the recipe to our "untried recipe box" and was so hopeful that it would be a yummy dinner for our family!

BBQ Chicken Chopped Salad

from Good Housekeeping Magazine Oct 2009

1 c. corn kernels (from 2 ears of corn)

1 tsp. vegetable oil

3 skinless, boneless chicken-breast halves (1 lb.)

Salt and pepper

1 T barbecue sauce

2 limes

1/4 c. light ranch dressing

2 hearts romaine lettuce, coarsely chopped (6 1/2 c.)

3/4 c loosely packed fresh cilantro leaves, chopped

1/2 sm. jicama (10 to 12 oz.), peeled and cut into 1/4-in. chunks (2 c.)

1 can (15 to 15.5 oz) pink or pinto beans, rinsed and drained

1 ripe med. tomato, chopped

1 c. shredded Monterey Jack cheese

1 c. crushed tortilla chips

In microwave-safe small bowl, place corn and 2 T water; cover with vented plastic wrap. Microwave on High 1 minute; drain and refrigerate.

Brush large ridged grill pan with oil; heat on medium until hot. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2 inch thickness. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper to season both sides. Working in batches if necessary, cook chicken 12 to 14 minutes or until juices run clear when pierced with tip of knife, turning over once. Transfer to cutting board; brush with barbecue sauce. Cool slightly; cut into 1-inch chunks.

Into small bowl, from 1 lime, squeeze 1 T juice. Cut remaining lime into 4 wedges and reserve. With fork, whisk dressing into lime juice. In large bowl, toss lettuce and cilantro with half of lime dressing until evenly coated; place on serving platter. Top lettuce with jicama, beans, tomato, cheese, chips and chicken. Drizzle remaining dressing all over, and serve with reserved lime wedges.

***********

Notes:

Verdict: