Ingredients:

4 skinless, boneless chicken breast halves (about 1 pound)

1⁄3 cup bottled barbecue sauce

1 package (10 ounces) torn mixed salad greens

1 medium tomato, chopped 

1 cup shredded cheddar cheese, divided

1 small red bell pepper, cut into short, thin strips 

1 cup whole-kernel corn, drained

1⁄2 cup canned black beans, rinsed

1⁄2 cup sliced ripe olives, drained

1 green onion, thinly sliced 

1 cup Ranch Dressing

 

Directions:

Brush both sides of chicken with barbecue sauce; grill or broil about 5 inches from heat source about 6 minutes per side or until juices are clear. Meanwhile, in a large bowl, combine lettuce, tomato, 1⁄2 cup cheese, red pepper, corn, black beans, olives and green onion; mix well.

To serve, divide lettuce mix- ture onto 4 serving plates. Cut chicken crosswise into 1⁄2-inch- thick slices; arrange over let- tuce. Drizzle salads with Lite- house® Barbeque Ranch dressing and sprinkle with remaining 1⁄2 cup cheese.

 

Serves 4