If you made the Southwest Wraps or if your refrigerator and cabinets are like mine, most of these items will be already in your house.
Barbeque Chicken Salad
1 chicken breast
Barbeque rub, homemade or store bought
2 romaine hearts, washed and chopped
Leftover canned corn, drained
Leftover canned black beans, rinsed and drained
Leftover tortilla chip crumbs
Additional salad ingredients (or any almost empty anything from the refrigerator or cabinets)
1/2 c. Ranch salad dressing
1/2 T. bottled barbeque sauce
Slicing along the length of the chicken breast, slice into 1 inch width pieces. Sprinkle chicken breast pieces with rub and allow to rest, this can be done hours before. Using a hot grill pan or outdoor grill, grill chicken breast pieces on both sides until cooked thoroughly.
While the chicken is cooking, combine salad ingredients in either a large bowl or into each plate. Romaine lettuce, corn, black beans, red bell pepper, jicama, pepper jack cheese, we have used all these and taste wonderful with the salad.
Once chicken is cooked, allow to cool. You can make the dressing at this time, if your bottle of ranch dressing is almost empty you can make the dressing in the bottle, simply add the barbeque sauce to the bottle and shake or you can combine the Ranch and barbeque sauce in a bowl.
Slice cooled chicken into thin slices and combine with salad ingredients and toss with the dressing.