Chicken Salad 2 baked/grilled boneless skinless chicken breasts, cubed 1 mixed spring greens, washed and dried 2 tsp olive oil or avocado oil 1 c fresh or frozen corn 1 c black beans, rinsed 1/4 c finely diced red onion 1/4 c chopped cilantro 2/3 c tortilla strips 1 c shredded Colby jack cheese 1 avocado, cut into 1/2-inch chunks 1/4 c BBQ sauce 1/4 c ranch dressing in a small skillet set over medium-low heat, add the oil.
When the oil is hot, add the corn and cook for 2-3 min, then stir in the black beans. Remove from the heat and allow to cool. In an extra large bowl, add the greens, onion, cilantro, tortilla strips, cheese, avocado, corn, and black beans. Place cubed chicken on top. Drizzle with ranch and BBQ sauce, serve immediately.