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!

Broccoli Salad

• 1 large head broccoli or 2 heads, chopped
• 1 small red onion, chopped fine
• 1 1/2 lbs. bacon, fried & cut up
• 2 cups shredded swiss cheese
• 2 cups shredded cheddar cheese
• 1 can honey roasted peanuts (can substitute slivered almonds, I use some of both)

In a large bowl, combine broccoli, onion, bacon, cheeses, and peanuts.

Dressing - In another bowl combine the following:

• 1 cup mayonnaise
• 1/2 cup sugar
• 2 Tbs. white or red wine vinegar

Pour dressing over salad, mix, and refrigerate overnight.