Southwestern BBQ Chicken Salad

This salad is so, so delicious!

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained (I just used a couple handfuls of frozen corn, thawed out in the microwave.)

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

• Stir shredded chicken in with the BBQ sauce until well coated (I cooked my chicken in the crockpot with BBQ sauce, shredded it and then added more BBQ sauce. I thought it turned out really well). Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad.
• Toss together the lettuce, cilantro, corn, beans, and chopped veggies.
• Top with shredded chicken, cheese and crispy tortilla strips.
• Drizzle ranch or cilantro lime dressing over salad and enjoy!

Cinnamon Sugar Muffins

• 2/3 cup butter (can use shortening)
  
• 2 eggs
• 3 cups all-purpose flour
• 1 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1 tsp cinnamon
  
• 1 cup milk

Topping:

• 1 cup sugar
• 2 tsp ground cinnamon
• 1 cube butter, melted
  

Instructions:

1. In a mixing bowl, beat butter and egg.
2. Combine the flour, sugar, baking powder, salt, nutmeg, allspice, and 1 tsp cinnamon.
3. Stir dry ingredients into egg mixture alternately with milk (batter will be stiff).
4. Fill greased or paper lined muffin cups two-thirds full.
5. Bake at 350 degrees for 15-20 minutes or until muffins test done.*
6. For topping, combine sugar and cinnamon.
7. When muffins are removed from the oven, immediately dip the top of the muffin in the butter and then into the cinnamon and sugar.
   
8. Serve hot or cooled.
   

*For mini muffins, cook for 8-10 minutes or until muffins test done.
* Recipe yields 60 mini muffins.