BBQ Chicken Salad

I usually make this with the chicken on the side and those who like chicken can add it to their bowl. Note though that many have eaten it without the chicken and not even noticed.

We add the dressing, BBQ sauce and tortilla chips to our individual bowls so that the salad doesn't get soggy overnight, if we have leftovers.

CHICKEN (optional)

• 1 tablespoon olive oil

• 2 boneless, skinless chicken breasts, diced

• ground cumin

• Sea salt and black pepper, to taste

SALAD

• 1 sweet potato, peeled, diced and roasted

• 6 cups romaine lettuce, chopped

• 1 pint cherry tomatoes, halved

• 1 cup frozen corn kernels, thawed (I like Trader Joe’s frozen roasted corn)

• 1 can black beans, drained and rinsed

• 1/2 cup red onion, diced or thinly sliced, your preference

TOPPINGS

• 1 avocado, diced

• Fresh chopped cilantro

• Vegan ranch dressing (store bought or homemade)

• BBQ sauce (store bought or homemade)

• tortilla strips

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt, pepper and cumin, to taste. Add to skillet and cook, stirring, until cooked through, about 6-8 minutes.

Roast the sweet potato at 350º for 20 minutes.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, roasted sweet potato, tomato, corn, beans and onion.

Drizzle with Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Top with avocado, cilantro & tortilla strips. Serve immediately.