Southwest Chicken Chopped Salad

Every time I go to a restaurant and see "Bar-b-que Chicken Salad" on the menu I am always inclined to order it. I love the contrast of the smoky bar-b-que sauce with the tangy Ranch dressing. So, I decided to create my own version of the salad, it is just as delicious, but a lot healthier and cheaper! This recipe is also super easy and comes together in no time, great for a busy weeknight.

1 head iceberg lettuce, chopped
3 cups shredded chicken
1 red pepper, diced
1 can black beans, rinsed
1 cup frozen corn, thawed
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 large tomato, diced
1 ripe avocado, diced
1/2 cup Monterey Jack cheese, shredded
1 cup crushed tortilla cups, or tortilla strips
your favorite Bar-b-que sauce

Dressing:
1/3 cup mayonaise
2/3 cup Greek yogurt
1 1/2 tbs. Ranch dressing seasoning
1 1/2 tbs. taco seasoning

In a large bowl mix together all the dressing ingredients. Next, place all the salad ingredients in the bowl, minus the tortilla chips and the bar-b-que sauce. Toss the salad ingredients with the dressing until all the ingredients are well coated. Then drizzle a small amount of your favorite
bar-b-que sauce, about 1 tbs., over the top of the salad. Top with the tortilla chips and serve. Enjoy!

Note: You can use shredded rotisserie chicken or roasted some chicken breast in the oven at 425 degrees for about 20-25 minutes and shred yourself. Also, my husband is allergic to avocados, so I only put them in my salad; you can omit or add any ingredients you like, make the salad your own.