This lighter version of the popular restaurant salad favorite totally delivers on flavor and cures my salad as a meal cravings.
4cupssalad greens such as romaineiceberg or butter lettuce, chopped
1 6-ouncegrilled BBQ chicken breastsliced
1/2cupcanned cannellini beansrinsed and drained
1cupcorn kernelsfrozen and then thawed, grilled, or cut fresh from the cob
2white corn tortillas
1/3cupgood quality bbq sauce
Juice of 1 lime
2tablespoonsrice wine vinegar
Honey to taste
Sliced jalapeño pepper
To assemble the salad, add the lettuce to a large bowl. Top with the sliced grilled chicken, cannellini beans, tomato, corn and cilantro. Sprinkle with cotija cheese and sllliced jalapeño and set aside.
Lay the corn tortillas on a baking sheet lined with aluminum foil. Spray both sides of the tortillas with cooking spray and sprinkle each side with kosher salt, chili powder and garlic salt. Place in a toaster oven or broil until the tortillas become lightly browned. Cool, then cut into strips and sprinkle over the salad.
In a small bowl, whisk the bbq sauce, lime and rice wine vinegar until smooth. Sweeten with honey to taste. Pour over the salad and mix. Garnish with cilantro, cotija cheese and sliced jalapeño peppers.