Barbecue Chicken Salad

I have a confession. I am not a great chef. I prefer baking, and when baking, I am exact to a fault. If I need to add 8 ounces chocolate chips to cookies, I get out my scale and weigh it out, adding and subtracting single chips until its perfect. The same thing goes with cooking. If I need to add 1/2 teaspoon salt to soup, I will search for my measuring spoons, measure the salt over the sink, level the salt, and then carefully add it. I'm a little bit insane...

That being said, this is the one and only food I make without checking a recipe 12 times or using measurements. I don't even USE a recipe. And it always turns out right. :)

Barbecue Chicken Salad

Chicken breast or tenderloins or (in a pinch) canned chicken

Barbecue sauce (gluten-free of course!)

1-2 heads romaine lettuce

1 can corn

1 can black beans

1 jicama

2-3 tomatoes

1 avocado

Ranch dressing

Cook chicken (I boil it, but it could be baked, sauteed  or grilled), cool, and dice. Coat with barbecue sauce and set chicken aside. 

Dice lettuce, jicama, and tomatoes. Rinse corn and black beans. Toss together. 

Serve yourself. (If sharing salad, serve others). Top with desired amount of barbecue chicken and avocado. Drizzle ranch over the top and enjoy.

Note: This recipe makes a TON! I halved it, and still have some left over...but you will need extra avocados, Juliet and I can eat one together every time we have a serving of salad.

BEST. SALAD. EVER.