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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Serve with a glass of white wine and some crusty french bread for a great lunch. Ingredients:
3/4 cup cubed cooked chicken breast |
3/4 cup canned kidney beans, rinsed and drained |
1 small tomato, chopped |
1/3 cup frozen corn, thawed |
2 tablespoons chopped red onions |
1/4 cup ranch dressing |
1 tablespoon barbecue sauce |
1 1/2 cups torn romaine lettuce |
Directions:
1. In a small bowl, combine the chicken, kidney beans, tomato, corn and onion.
2. Combine ranch dressing and barbecue sauce and mix.
3. Pour dressing/sauce over salad mixture and toss to coat.
4. Cover and refrigerate for 30 minutes.
5. Divide the romaine between 2 salad plates and top with salad mixture.
6. Prep time does not include chill time.
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