How to make it

  • Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil. Arrange tortilla strips on baking sheet & brush with olive oil. Sprinkle with salt, and bake for 6-8 minutes, or until golden & crispy. Set aside.
  • In a dutch oven, heat about 1 tbsp of olive oil. Rub chicken with a bit of salt & pepper, add to dutch oven (chicken should sizzle as it hits the bottom; if it doesn't, let the pot get hotter). Brown chicken about 3 minutes on each side, then add onion, bell pepper, corn, and garlic. When onion is translucent, add about 1&1/2 cups bbq sauce, and put the lid on. Cook for about 20 minutes, or until chicken is no longer pink inside. Deglaze with a splash of white wine vinegar. Turn off heat & remove chicken to a medium bowl and let rest at least 5 minutes.
  • When chicken has rested, coarsely shred it with two forks. Pour remaining cooked veggies into the bowl and toss to coat the chicken. Add the black beans.
  • Put the mixed greens into individual bowls, one bowl per person. Add a heaping amount of the chicken mixture, then add desired amounts of jicama, tomato, & avocado. Top with a bit of ranch dressing and bbq sauce, and some tortilla strips. Enjoy!

Reviews & Comments 2

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Great mix of flavors here! It was nice to have summer BBQ flavors in the winter, we needed a change from all the Thanksgiving and Christmas food we have been eating! Thanks Icecreamuffin :) :) Added a review in the IMI II -------------> Bbq Chicken Salad#
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  • maureenlaw 9 years ago
    Love this kind of salad, sounds great!
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  • kristopher 9 years ago
    Awesome. This is right up my alley.
    Was this review helpful? Yes Flag

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