BARBECUE CHICKEN SALAD Kathy Virgin

1 pound skinless, boneless chicken breast, brush with *barbecue sauce and bake on BBQ grill

Cut into bite-size pieces

8 cups mixed greens (romaine with some European mix is good)

1 red apple, core, cut in bite size pieces, leaving on the red peel

1 cup corn kernels, fresh or frozen

1/2 cup spicy peanuts

1/3 cup chopped red onion

1 cup shredded cheese, mix cheddar and jack OR (*blu cheese—optional)

2 tbs. Chopped cilantro

Toss together the ingredients.

Toppers:

tortilla strips, or slightly crushed tortillas chips, blue or plain

1 cup ranch dressing, mixed with 2-3 Tbsp *barbecue sauce (Bullseye is a good choice)

a bowl of crumbled blu cheese, opt

Serve dressing to the side along with the chips and cheese.

Serves 6-8 generously