Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce, 2 tablespoons dressing

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 large or 2 small heads romaine lettuce (8 cups)	Washed, trimmed, and chopped. May use other greens. Discard any tough membranes.
1 cup sweet whole kernel corn	Use frozen and thaw
1 cup canned black beans	Drained and rinsed
1/2 cup  fresh tomatoes	Washed, trimmed and diced
½ cup shredded low fat cheddar cheese
¼ cup green onions	Washed, trimmed and sliced
11/4 pound cooked chicken breasts, diced	Trim all visible fat and skin.
1 tablespoon olive oil
Dressing:
1 cup light ranch dressing
¼ cup BBQ sauce

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a skillet, sauté chicken breast in olive oil until no longer pink. Drain fat. Chill.	Cook until internal temperature reaches 165°F for 15 seconds.
2	Combine dressing and BBQ sauce.
3	In a large bowl,(or on serving plates)  tear lettuce into bite size pieces. Top with corn, beans, tomatoes, cheddar cheese and green onions.	Chilled internal temperature maintained at 41°F.
4	Add dressing just before serving. Toss until well coated.