Barbecue Chicken Salad Name: Nicole Cloutier Base: Grand Forks AFB Recipe: Ingredients 2 skinless, boneless chicken breast halves 1 head red leaf lettuce, rinsed and torn 1 head green leaf lettuce, rinsed and torn 1 fresh tomato, chopped 1 bunch cilantro, chopped 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, drained 1 (2.8 ounce) can French fried onions 1/2 cup Ranch dressing 1/2 cup barbeque sauce Directions 1.Preheat the grill for high heat. 2.Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice. 3.In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions. 4.In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.