BBQ Chicken Salad

BBQ Chicken Salad (similiar to Cheesecake Factory's)

Cook 8 chicken breasts for 4 hours on high in a crock pot with one bottle of your favorite bbq sauce (like Sweet Baby Ray's.) Drain off the sauce and place chicken on cutting board and chopp it (it will likely fall apart.) Mix 1/2 additional bottle of fresh bbq sauce with chicken. Warm.

Arrange on platter mixed iceberg and red leaf lettuce. Saute one (drained and rinsed) can of Mexacali corn in a sauce pan for a few minutes until slightly brown and toasty. Arrange chopped and drained tomatoes, the sauteed corn, shredded mozzarella cheese, a can of black beans that have been drained and rinsed, diced fresh avocado on the lettuce greens in an attractive pattern. Pile the warm bbq chicken in the middle. Top with onion straws. (they purchased sides of onion straws from Iggy's. Tucci's also has great ones. Or make your own....I use Pioneer Woman's recipe. ) Serve with Southwest Ranch dressing. Lisa (our own Martha Stewart) like to make Original Ranch (from a package mix) and then add 2-3 T. of the bbq sauce. Really, this is one of the most gorgeous and tasty salads I've ever had! I can't wait to make it!