Southwestern Chicken Salad

Place 1/3 bag lettuce mixture into salad bowl.

Chop the romaine heart and mix together in salad bowl.

Add the corn and the black beans.

Add mushrooms.

Add salsa.

Scatter the scallions on top.

Sprinkle the cheese and add the fresh cilantro.

Emmmm, emmm !!!!!

The dressing consist od 1/2 cup buttermilk ranch dressing, 1 tbl BBQ sauce and a healthy squirt of fresh lime juice.

Mix together and what a great dressing for this salad. Taste it, and if you like more of one othe ingredients, add to taste.

Place the chicken on a baking rack on top of a cookie sheet (cover with tin foil for easy clean up), and add your favorite spice. I am using blackened chicken seasoning. Then place in the oven on the top rack (as high as it will go) and broil on high for approximately 8 min. per side. (This will depend on the oven, the size of the chicken breast, and the number of chicken breast, but it should not very much for tender juicy chicken every time).

Flip the chicken and cook on the opposite side. (The oven will smoke and you might even think you are burning the chicken, but you're not. The outside will be nice and toasty and the inside will be juicy and tender. Until you get used to this method, cut the chicken a bit to check the inside before placing them back into the oven if you like).
Once I got used to our oven it is a cinch and taste delicious every time. I have even served this one to guest who have sworn I grilled the chicken outside.
The first time I made this my husband thought I was using the smoke detector as a timer. Don't worry! Give him a beer and tell him to watch the news......:-)

Cut the chicken and place on the bottom of a salad bowl, add the salad and add just a tblspoon or so of dressing. This is one of myfavorite dishes.