BBQ Chicken Salad with Black Bean and Corn Salsa

Salad Ingredients:

4 skinless boneless chicken breasts

¾ cup your favorite BBQ sauce

salt and pepper to taste

1 bag romaine lettuce

2 ripe avocados, peeled and thinly sliced

2 cups tortilla chips

Black Bean and Corn Salsa (for topping salad)

1 can black beans rinsed and drained

½ cup frozen corn kernels cooked, drained and cooled

½ red bell pepper finely diced

½ green bell pepper finely diced

½ red onion finely diced

2 tablespoons finely chopped fresh cilantro leaves

1 tablespoons EVOO

1 teaspoon red wine vinegar

¼ teaspoon cayenne pepper

Buttermilk Ranch Dressing:

½ cup buttermilk

¼ cup mayonnaise

1 tabelspoon sour cream

¼ teaspoon apple cider vinegar

½ teaspoon minced garlic

1/8 teaspoon dry mustard

¼ teaspoon dried thyme

1 tablespoon finely chopped fresh chives

Directions:

1. Prepare dressing and refrigerate

2. Coat chicken breasts with BBQ Sauce and marinate in the refrigerator for 30 minutes.

3. Grill 6-8 minutes per side until chicken is no longer pink.

4. Combine salsa ingredients and mix well. Refrigerate until ready to serve.

5. Divide lettuce among plates. Drizzle with dressing and top with a spoonful of the salsa, avocados, tortilla chips and chicken breasts.