Ingredients

3 chicken breasts, boneless / skinless
1/4 cup sour cream
1/4 cup salsa
1/2 cup BBQ sauce (here’s my molasses bbq sauce)
5 cups romaine lettuce, chopped
1/2 cup cilantro, roughly chopped (stems removed)
1/3 cup basil, chiffonade
2/3 cup red onion, small dice
1 canned corn or 1 1/2 cups fresh corn
3/4 cup jicima, peeled and diced into 1/4 inch squares
1/2 cup cheddar cheese, shredded
1 can black beans, rinsed and drained
1/3 cup diced tomato
1 lime

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of boiling water to a boil. Place chicken breast in water. Cover and turn off heat. Allow chicken breast to cook for 35-40 minutes.
In a mixing bowl, mix together sour cream and salsa to make your dressing.
Remove chicken from water and dice up. Mix with BBQ sauce in a medium size bowl and keep in fridge.
In a large bowl toss together lettuce, cilantro, basil, red onion, corn, jicima, cheese and black beans. Toss with dressing.
Plate salad and then top with chicken and squeeze 1 lime over the whole salad.

Notes

Perfect for a picnic or a delicious lunch at work.

In the bottom of a portable container (I like to use individual Chinese takeout boxes and divide up the salad) layer beans, jicima, corn, onion, tomato and cheese. Top with lettuce and herbs.

If you’re going to prepare ahead of time for a picnic or to take to work, don’t dress the salad, instead place the dressing, limes and chicken in separate small plastic containers or baggies. Keep salad dressing on the side in a cooler until you are ready to use. When you are ready to eat, dress salad and toss, finish with bbq chicken.

Prep Time: 20
Cook Time: 30-40
Category: Salad
Cuisine: American

Keywords: bbq chicken salad, bbq salad