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BBQ Ranchero Chicken Salad
Makes 6 servings.

6 skinless, boneless chicken breast halves (about 1-1/2 lbs.)
1/2 c. barbecue sauce
1 pkg. (10 oz.) torn mixed salad greens (6 cups packed)
2 med. tomatoes, chopped
1-1/2 cups (6 oz.) jalopano cheese, (your favorite)
1 small red bell pepper, cut into short, thin strips
1 can (11 oz.) whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 can (2.5 oz.) sliced ripe olives, drained
2 green onions, thinly sliced
1 cup fat free bottled ranch dressing
1 tsp. chili powder
3/4 tsp. ground cumin

Brush both sides of chicken with barbecue sauce; grill or broil
about 5" from heat source 6 minutes per side, or until juices are

Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup
cheese, pepper, corn, black beans, olives and green onions; mix
well. Combine dressing, chili powder and cumin; mix well.

To serve, divide lettuce mixture onto 6 serving plates. Cut chicken
crosswise into 1/2" thick slices; arrange over lettuce. Drizzle
salads with dressing and sprinkle with remaining 3/4 cup cheese.

Chicken may be cooked, cooled, covered and refrigerated up to 1
day before serving. Reheat chicken or served chilled. Lettuce
mixture and dressing may be prepared separately, covered and
refrigerated up to 4 hours before serving.


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