The O'Loughlin Family

I very rarely will take pictures of my dinners, but this one just turned out so colorful, and to be honest I was quite proud of it. Not because it was difficult to make, but because it was relatively easy and it tasted great. That, to me, is a good recipe.
So, I am posting it here to you, but to be fair I do have to mention that I totally took it from somebody else's blog. Isnt that why people post them anyway?

BBQ Chicken Salad
( the picture above is the recipe halved. Which fed out family and had leftovers for lunch the next day)
1/2 head iceberg lettuce - cut into 1/4" strips
1 large bunch romaine lettuce - remove ribs & cut into 1/4" strips
1 cup jicama - dice into 1/4" cubes
1 cup frozen white corn kernals - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups cheese (I like the cheese crumbles for this salad)
3 medium tomatoes - dice {grow at home or beg for some from neighbors' garden}
1 or 2 avocados - dice
juice of 1/2 lime - drizzle over avocado
1/4 cup cilantro - mince

1 cup buttermilk
1 cup Best Foods™ mayonnaise
1 package Hidden Valley™ ranch dressing mix

2 lbs. chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup barbecue sauce

Make ranch dressing. Chill along with all ingredients except chicken.
Place chicken tenders in a Ziploc™ bag and marinate in olive oil, soy sauce, garlic and salt for 1 hour. Place tenders on broiler pan and season with fresh ground pepper. Broil 4-6 minutes per side. Watch closely. Let rest 10 minutes before dicing into 1/2" cubes, then toss with barbecue sauce.

On a large platter, layer lettuces, jicama, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Sprinkle on cilantro.
Serve immediately with ranch dressing and garlic bread.

Seriously, try it. You're family will love it.