This "BBQ Chicken Chop Salad" can be served as a side salad or it's definitely hearty enough for a main course salad. It's really good in the warm months when you might want something a little lighter. You can prepare the BBQ chicken in the oven or if the weather is nice and you want to keep the heat out of the house, just cook it on the grill. You can also use leftover BBQ chicken if have it.
Here is what you will need for this salad:
2-3 boneless, skinless chicken breasts
3/4 cup barbeque sauce, divided
6 cups Romaine lettuce, chopped in bite size pieces
1 bunch green onions, chopped including the green blades
1/2 green or red bell pepper, diced
1 tomato seeded and diced
1 cup fresh mushrooms sliced
2 hard boiled eggs chopped
1 cup corn niblets (frozen or canned)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 cups lightly crushed tortilla chips
5-6 slices bacon, cooked crisp and crumbled
1/2 cup Ranch dressing
Sprinkle the chicken breasts with salt, black pepper and garlic powder. Brush with 1/2 of the barbeque sauce. Place in a 375 degree oven for 35 -40 minutes or until done or cook on the grill. Set aside while you prepare the salad.
In a large salad bowl, place the chopped Romaine lettuce. Next layer the green onions, bell pepper, tomato, mushrooms, eggs, and corn niblets. Sprinkle with the cheddar and Monterey Jack cheeses. You can just use a cheddar/Monterrey Jack blend also. Sprinkle with the crushed tortilla chips and then sprinkle the bacon over the top.
Dice the BBQ chicken in bit size pieces and place on top of the salad. Drizzle with the ranch dressing and the remaining barbeque sauce.
It's ready to serve!