Chopped Barbecue Chicken Salad Prep Time: 20 minutes Servings: 4 Serving Size: 1 cup Ingredients - SALAD DRESSING - 1/4 cup barbecue sauce - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 tablespoon red wine vinegar - SALAD INGREDIENTS - 15 ounces red beans (dark or light kidney beans), rinsed, drained - 2 boneless, skinless, chicken breasts - grilled, cut up - 15 ounces corn - drained (may also use fresh corn, cooked and cooled) - 1 cup bell peppers - chopped (assortment of colors) - 1 cup radishes, thinly sliced - 1/2 cup red onion - chopped - 1 tomato - chopped - 10 ounces mixed greens bag - 1 cup Mexican cheese - shredded	1

	How could a chicken salad recipe be any better than this? South of the border flavors are featured in this delicious combination of chopped grilled chicken, salad greens, a variety of chopped veggies, red beans, and Mexican cheese all topped with a tangy barbecue lime sauce.   Directions Dressing: Combine barbecue sauce, olive oil, lime juice, and red wine vinegar. Whisk together. In bowl, place mixed greens. Top with red beans, garbanzo beans, corn, sliced peppers, radishes, red onion, and tomato. Add cooked, chopped chicken. Toss to combine. Pour dressing over right before serving. Toss to combine. Sprinkle crushed chips over top and cheese. *Can make ahead but don't pour on dressing until ready to serve, along with chips.	2