. . . it's what's for dinner . . .

. . . make this . . .

. . . it's delicious . . .

BBQ Chicken Salad

• 1/2 head iceberg lettuce - cut into 1/4" strips
• 1 large bunch romaine lettuce - remove ribs & cut into 1/4" strips
• 1 cup jicama - dice into 1/4" cubes
• 1 cup frozen white corn kernals - rinse under cold water & drain
• 1 can black beans - drain & rinse
• 2 cups pepper jack cheese - coursely grated
• 3 medium tomatoes - dice {grow at home or beg for some from neighbors' garden}
• 1 or 2 avocados - dice
• juice of 1/2 lime - drizzle over avocado
• 1/4 cup cilantro - mince
• 1 cup buttermilk
• 1 cup Best Foods™ mayonnaise
• 1 package Hidden Valley™ ranch dressing mix

• 2 lbs. chicken tenders
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• fresh ground black pepper
• 1/2 cup barbecue sauce {we love Sweet Baby Ray's™}

Make ranch dressing. Chill along with all ingredients except chicken.

Place chicken tenders in a Ziploc™ bag and marinate in olive oil, soy sauce, garlic and salt for 1 hour. Place tenders on broiler pan and season with fresh ground pepper. Broil 4-6 minutes per side. Watch closely. Let rest 10 minutes before dicing into 1/2" cubes, then toss with barbecue sauce.

On a large platter, layer lettuces, jicama, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread.

Easily serves eight, but six of us ate the whole thing tonight.