2
chicken breast, (roughly 12 oz in total), halves, boneless and skinless
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
3 oz tomatoes, chopped
2½ oz cilantro, (1 bunch), chopped
15.25 oz whole kernel corn, (1 can), drained
15 oz black beans, (1 can), drained
2.8 oz fried onions, (1 can), or shallots, preferably French
½ cup ranch dressing
½ cup barbecue sauce
salt and ground black pepper , to taste
Preheat the grill on high heat. Lightly grease the grill grate.
Season your chicken evenly with salt and pepper. Place it on the grill, and cook for 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a small bowl, mix the Ranch dressing and barbeque sauce.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Add the barbecue sauce mixture and toss until evenly incorporated or serve on the side as a dipping sauce.
Serve topped with the grilled chicken slices and fried onions.
Sugar: 27g
:
Calcium: 153mg
Calories: 994kcal
Carbohydrates: 87g
Cholesterol: 166mg
Fat: 39g
Fiber: 21g
Iron: 8mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 19g
Potassium: 1684mg
Protein: 75g
Saturated Fat: 7g
Sodium: 1539mg
Vitamin A: 2977IU
Vitamin C: 18mg
