Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon (diced)
  • 1-1/2 pounds chicken breasts (1 inch thick)
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 heads romaine lettuce (chopped)
  • 15 ounce can corn (drained)
  • 15 ounce can black beans (drained and rinsed)
  • 2 avocados
  • 1 1/2 cups grape tomatoes (halved)
  • 1 cup Monterey jack cheese (shredded)
  • 1/4 cup diced red onion
  • 3 tablespoons barbecue sauce
  • Lite Ranch Dressing

Instruction

  • Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper towel-lined plate. Remove drippings from pan, leaving about 1 tablespoon in the pan.
  • Mix together paprika, onion powder, salt, and pepper. Sprinkle over both sides of chicken breasts.
  • Cook chicken in the skillet over medium-high heat for 5 minutes, flip, brush with half of the barbecue sauce and cook another 5-6 minutes until chicken is done (165 degrees F).
  • Remove from pan and brush the remaining barbecue sauce on the bottom side. Cool for 10 minutes and then slice.
  • Assemble salad with lettuce, corn, black beans, avocado, tomatoes, cheese, onion, chicken, and bacon. Add the desired amount of ranch dressing, toss, and serve.