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RUBY'S DINER BBQ RANCH CHICKEN SALAD




Source of Recipe


Chef John Riley - Ruby's Diner, Phoenix, Arizona


List of Ingredients




10 oz. salad mixture
1 chicken breast, grilled and cut into 1-inch cubes
2 oz. tomatoes, diced
2 oz. black beans, drained
2 oz. cheese
6 cucumbers, skinned and diced
2 ears corn, cooked and cut off the cob
1/4 avocado, peeled, pit removed and sliced
1 1/2 oz. barbecue sauce, divided
2 oz. ranch dressing

Recipe



Place salad mixture in a bowl. Add ranch dressing and 1 ounce barbecue sauce; gently toss until mixture is evenly coated. Top the salad with the ingredients in the following order: tomatoes, cheese, cucumbers, black beans and corn. Top salad with chicken. Drizzle remaining barbecue sauce over the chicken. Garnish with avocado.