Fresh ingredients mixed with the crunch of crisp lettuce and blue corn chips offers a satisfying taste leaving you wanting more and more! This will no doubt be a new family favorite.
Prep time: 10 minutes
Cook time: none
Yield: 4 servings
Serving size: 3½ cups of salad and 2 tablespoons BBQ sauce
10-ounce boneless, skinless chicken breast
2 cups Pacific® Organic Low Sodium Chicken Broth
½ teaspoon kosher salt
½ teaspoon black pepper
8 cups Romaine lettuce, chopped
2 Roma tomatoes, diced
1½ cups yellow corn, drained and rinsed
1½ cups black beans, drained and rinsed
½ red onion, diced
1 cup Sargento® Reduced Fat 4 Cheese Mexican Shredded Cheese
½ cup light ranch dressing
½ cup Stubb’s® Original All-Natural Bar-B-Q Sauce
½ cup unsalted blue corn tortilla chips, crumbled (we used Garden of Eatin'®, Unsalted)
In a large stockpot on high heat, add 2 cups of chicken broth to a boil. Add chicken breasts and cook for 25 minutes or until chicken is no longer pink in the middle. Remove breasts from water and set on a plate to cool. When cool enough to touch, shred chicken breasts with a fork.
Season shredded chicken with salt and pepper.
Place Romaine lettuce in a large bowl, top with diced tomato, corn, beans, onion, and cheese.
Pour ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately topped with tortilla chips.
Per Serving (3½ cups of salad and 2 tablespoons BBQ sauce):