BBQ Ranchero Chicken Salad

• Ready In: 0 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves, about 1-1/2 lbs.
• 1⁄2 cup barbecue sauce
• 1 (10 ounce) package  mixed salad greens, torn (6 cups packed)
• 2  medium tomatoes, chopped
• 1 1⁄2 cups  jalapeno pepper cheese, your favorite (6 oz.)
• 1  small red bell pepper, cut into short, thin strips
• 1 (11 ounce) can whole kernel corn, drained
• 1⁄2 cup canned black beans, rinsed and drained
• 1 (2 1/2ounce) can ripe olives, sliced, drained
• 2  green onions, thinly sliced
• 1  cup  fat free ranch dressing
• 1  teaspoon chili powder
• 3⁄4 teaspoon cumin, ground

Directions

1. Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.