Barbecue Chicken Salad

I've got another simple summer salad recipe to share with you today.

Actually, this is not a recipe as much as it is a method.

Here's what I do...

For two dinner sized salads:

~Grill or bake two boneless, skinless chicken breasts that have been seasoned with 

McCormick's Grill Mates Montreal Chicken seasoning.

When the chicken is cooked and cooled slightly, 

cut it into bite sized pieces and toss each chicken breast with 1 tablespoon of your favorite barbecue sauce.  

(I use either Famous Dave's or Sweet Baby Rays.)

On two dinner plates pile on:

~chopped romaine lettuce

~diced cucumber (I use 1/2 cucumber per person)

~diced tomato (I use 1/2 tomato per person)

~canned black beans that have been drained (I use about 1/4 cup per person)

~canned and drained or thawed frozen corn (I use about 1/4 cup per person)

~top with the chicken breast you prepared

~For dressing I mix our favorite light ranch dressing with some barbecue sauce.

Enjoy!

{You can find my recipes for Oriental Chicken Salad here,  Chicken Caesar salad here 

and my easy Chicken and Spinach salad with pear, feta cheese and pine nuts here.}

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Jennifer Rizzo's Fabulously Creative Friday