I like big salads for dinner and I'm always trying to look for new ideas to spice them up a bit. I got the answer to my quest in this BBQ Chicken Salad. It was also a great meal to make before I went to work. I started by grilling some chicken on my cast iron grill pan for about 15-20 minutes. While it was grilling, I rinsed and cut up some romaine lettuce and a Roma tomatoes. I rinsed and drained cans of black beans and corn. Mike helped by cutting up a red onion for me. Once the chicken was fully cooked, Mike sliced it into thin pieces. Finally, we were ready to assemble our salads. We used the chicken and veggies, along with shredded white American cheese, crispy tortilla strips, ranch dressing and BBQ sauce. I loved this salad. I also like that it is easy to customize based on personal preferences. This is definitely a recipe I will repeat for work meals and hot summer days.

The New Austonian