BBQ Chicken Salad

1 can white corn drained

1 can black beans drained and rinsed

1 bunch cilantro washed and diced

2 or more tomatoes diced and seeded

corn tortillas

oil

iceberg lettuce (enough for the people you will be serving)

2 cups shredded Monterey jack cheese

chicken breast   (enough for the people you will be serving)

1 bottle Kraft Spicy Honey  BBQ sauce

¼ cup green onions

jicama, cut ¼ x ¼ x ¾”

Cook chicken, then dice into ¾” cubes.  Marinate chicken in BBQ sauce.

Cut tortilla into strips about the size of skinny French fries and fry with oil.

Cut lettuce in bite size pieces then place in the bottom of 9x13 pan.

Next place black beans next to the edge of the pan forming a rectangle line around the pan.

Then place corn next to the black beans, then tomatoes, and then the cilantro.

Place marinated chicken in the middle of the pan, making a mound of chicken.

Sprinkle cheese, onions,  jicama  on top.  Drizzles Ranch Dressing over the salad.

Place corn tortilla strips in a bowl for those who want to add them to the salad.

(Donna Waite)