Ingredients:
- 1-2 chicken breasts
- 4 cups mixed greens
- 1⁄2 cup black beans
- 1 corn on the cob (grilled)
- 1⁄4-1⁄2 cup cilantro
- 1 sweet bell pepper (thinly sliced)
- 1 avocado (sliced)
- 1-2 tomatoes (sliced)
- 1⁄4-1⁄2 red onion (thinly sliced)
- 1⁄2 jicama (sliced)
Ingredients for Dressing:
- 3 tablespoons Veggie Dip
- 2 tablespoons BBQ sauce
Preparation:
- Grill the chicken (or you can bake it too)
- At the very end, brush on BBQ (your choice).
- Grill the corn with the chicken or you can cook it on the stove in a pot of water (boil water and place ear of corn in for 5-10 minutes).
- Cut the corn off the cob.
- Combine all the veggies together in a bowl or in 2 bowls for serving.
- Combine all the dressing ingredients together in a small bowl.
- Slice the chicken and add to the salad, then drizzle with dressing.
*Extra veggies not used on salad go great to snack on with the veggies dip or the BBQ salad dressing.
Serve and Enjoy!
Refrigerate extra (best if dressing is kept separate until ready to eat). Best if eaten within 2-3 days of making.