2 ears of corn, kernels cut from cob or 1/2 can, rinsed and drained
1 can black beans, rinsed and drained
1 avocado, diced
1 cup jicama, diced
1 cup ranch dressing (my recipe is in archives)
1 cup crispy onion straws (can be bought in produce section)
Season chicken with your favorite BBQ rub (we like Stubbs). Grill or saute until cooked through, about 4 minutes a side. During the last couple of minutes brush about a cup of BBQ sauce over the chicken. Remove from heat and let rest.
In a large salad bowl, combine lettuce, tomatoes, bell pepper, corn, beans, avocado and jicama. Toss in cooled chicken that has been cut into bite sized pieces. Drizzle with ranch dressing and toss well.
Place equal amounts of salad into bowls. Top with a drizzle of remaining BBQ sauce and onion straws.
* If you are making this in advance do not toss with dressing or BBQ sauce and do not cut up avocados until the last minute to prevent them from turning brown.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com