BBQ Chicken Salad

After a Saturday FULL of hearty Italian food made by my father-in-law and carrot cake to celebrate birthdays, a salad was in order. I've made this a few times before and it's pretty easy to memorize as well as modify to your liking or whatever's in the fridge. It's pretty similar to Cheesecake Factory's BBQ Chicken Salad but I did get the recipe from Neda. Last night we forewent the avocado and it was still great.

Ingredients:

Romaine Lettuce

2 Boneless Skinless Chicken Breast, cooked and cut into small strips (I bake mine with a little bit of olive oil, salt and pepper or you can boil it)

1 Cucumber, peeled and chopped

Tomatoes, diced

1 can black beans

Corn, toasted

Avocado

French's Crispy Onion Strings

BBQ sauce

Light Hidden Valley Ranch Dressing

Directions:

Put corn on a baking sheet and broil for just a few minutes, until nice and toasted.

In a bowl, mix equal parts ranch dressing and BBQ sauce to make dressing.

Toss the lettuce, corn, tomato, cucumber, black beans and chicken together.

Serve and top each bowl with dressing, avocado slices and a handful of crispy onions strings.