BBQ Southwestern Chicken Salad

Our kid testers especially liked the crunchy strips of jicama, a mild-flavored Mexican vegetable you can find in most supermarkets.
4 servings


+ Add To Shopping List
8 cups shredded lettuce
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/2 cup light ranch dressing
2 cups chopped cooked, boneless, skinless chicken breast
1/3 cup bottled BBQ sauce
2 cups thin jicama strips or carrots


Prep time: 10 minutes
Cooking time: about 3 minutes

1. Put lettuce, black beans, corn, and ranch dressing in a large serving bowl and toss.

2. In a small mixing bowl, stir together the chicken pieces and the BBQ sauce.

3. Serve salads individually, with about 2 cups of the lettuce mixture, topped with 1/2 cup of the chicken mixture and 1/2 cup of the jicama strips.

How kids can help: Drain and measure beans and corn; measure and add ranch dressing; toss salad ingredients; toss chicken with BBQ sauce.

Created date

February 2005

Nutritional Information

Calories (1/4 recipe): 324
Fat 11.4 g
Satfat 2.3 g
Sodium 594 mg
Cholesterol 65.2 mg