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Makes 4 servings
Preparation and cooking time: 30 minutes


½ tablespoon olive oil
2 cloves garlic, minced
2 teaspoons soy sauce
2 teaspoons salt
4 pieces boneless and skinless chicken breasts
¼ cup barbecue sauce

4 cups chopped romaine lettuce
12 pieces basil leaves, chopped
1/4 piece singkamas, peeled and diced
1/4 cup grated cheddar cheese
1/4 cup rinsed and drained black beans
1/4 cup drained sweet corn
15 pieces cilantro, chopped
1/4 to 1/2 cup ranch dressing
Tortilla chips
1 large tomato, diced
1 ripe avocado, sliced
1 lime, for serving
2 tablespoons scallions, for garnishing



  1. Preheat broiler. Combine olive oil, garlic, soy sauce, and salt.
  2. Marinate chicken breasts in this mixture for about 15 minutes. Broil the chicken breasts until cooked through (6 to 8 minutes). Set aside and let cool.
  3. When ready to serve, cut into cubes and toss with bbq sauce.


  1. In a large mixing bowl, toss together lettuce, basil, singkamas, cheese, beans, corn, cilantro, ranch dressing, and half of the tortilla strips.
  2. Transfer the salad to chilled serving plates. Surround each with tomatoes and remaining tortilla chips. Top each salad with chicken and drizzle with bbq sauce. Garnish with scallions.

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