Barbecue Chicken Salad

I made this for a shower last night and it was so yummy! I had lots of requests for the recipe, but one doesn't exist because I just threw a bunch of stuff that sounded yummy together. However, for everyone who asked and anyone else who wants to try it out, this is a general idea of what I did. If you make it and have any measurement suggestions or additional ingredient suggestions, let us know in the comments. The chicken is also great alone if you need a quick and easy crockpot BBQ chicken recipe. Also, this is a party-sized recipe, so if you are making it for the fam, reduce the recipe or you will have leftovers for days.



1 head Romaine lettuce, washed and chopped
1 head Red or Green Leaf lettuce, washed and chopped
1/2 cup cilantro, chopped
1/2 cup fresh basil, chopped
1 cup roma tomatoes, chopped (I'm sure other tomatoes would work fine too)
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
1 cup jicama, peeled and chopped
1.5 - 2 lbs. chicken tenders
1 container BBQ sauce
1/2 can chicken broth
Ranch Dressing


Chicken:
Arrange chicken in a crockpot. Pour in chicken broth and BBQ sauce and stir to mix and coat chicken tenders. Set crockpot and let it cook all day. When finished cooking, remove from crockpot with a slotted spoon and shred or cut into bite sized pieces. Leave sauce in crockpot to be used for the dressing.


Dressing: Depending on how much dressing you want/need/like, combine about 1 part ranch dressing with 2.5 parts BBQ sauce. Adjust the ratio to taste. You will not use all of the BBQ sauce. Some people like just the BBQ sauce as dressing, so you can leave out the ranch entirely if you like.


Salad: (I arranged everything on a platter so it would look pretty, but you could also toss everything in a bowl.)
Toss green or red leaf lettuce and romaine together and arrange on a platter. Top with corn, beans, jicama and tomatoes. Top with shredded or chopped chicken. Sprinkle basil and cilantro on top. Pour dressing over top of salad and serve immediately. Goes great with breadsticks or rolls.


Serves 15 - 20.