Scale

8 cups chopped romaine lettuce

1 cup corn kernels (fresh is best but canned works too)

½ of a small jicama, peeled and julienned

4 roma tomatoes, washed, seeded, and diced

1 large or 2 small avocados, diced

4 green onions, white and green parts, washed and chopped

1 can black beans, rinsed and drained

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

½ cup sharp cheddar cheese, shredded (optional)

1 pound cooked chicken breasts, cut into bite-sized pieces

¾ cup barbeque sauce (your favorite brand)

Marie’s homemade Buttermilk Ranch Dressing, half the recipe or approximately ¾ cup.

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Wash, dry and chop romaine lettuce and place in large, wide bowl or platter.
Wash and chop remaining vegetables as listed above, place on top of romaine, composing each ingredient into a separate group for a visually pleasing appearance. (If you’re preparing salad ahead of time, don’t add avocado until just before serving. See instructions in post.)
Place bite-sized chicken pieces in a separate small bowl and toss with barbeque sauce to coat.
Place chicken and cheese, if using, on top of the salad.
Pour ranch dressing over salad, toss, and serve. Tortilla chips are a nice accompaniment to this salad, either served on the side or crushed and sprinkled on top.