Ingredients
2 flour tortillas (6 inches), cut into 1/2-inch stripsButter-flavored cooking spray1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 teaspoon olive oil6 cups ready-to-serve salad greens1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained2 cups chopped tomatoes, divided1 medium green pepper, diced1/2 cup cubed peeled jicama or sliced water chestnuts1/3 cup chopped green onions1/2 cup shredded reduced-fat cheddar cheese2/3 cup fat-free ranch salad dressing4 teaspoons barbecue sauce
Preparation
Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken.
In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.
