Sooooo Yummy!

This is one of the best salads I've ever made! We have already made it twice this week. Very good, you'll want to try this one for sure!

1/2 head iceberg lettuce - cut into 1/4" strips

1 large bunch romaine lettuce - remove ribs & cut into 1/4" strips

1 cup jicama - dice into 1/4" cubes (this was my first time using this...I probably would skip it next time!)

1 cup frozen white corn kernals - rinse under cold water & drain

1 can black beans - drain & rinse

2 cups cheese

3 medium tomatoes - dice {grow at home or beg for some from neighbors' garden}

1 or 2 avocados -

dicejuice of 1/2 lime - drizzle over avocado

1/4 cup cilantro

DRESSING

1 cup buttermilk

1 cup Best FoodsTM mayonnaise

1 package Hidden ValleyTM ranch dressing mix

CHICKEN *this was good, but I think any flavor chicken would work just fine*

2 lbs. chicken tenders

1/4 cup olive oil

1/4 cup soy sauce

1 teaspoon minced garlic

1/2 teaspoon kosher salt

fresh ground black pepper

1/2 cup barbecue sauce

Make ranch dressing. Chill along with all ingredients except chicken.Place chicken tenders in a ZiplocTM bag and marinate in olive oil, soy sauce, garlic and salt for 1 hour. Place tenders on broiler pan and season with fresh ground pepper. Broil 4-6 minutes per side. Watch closely. Let rest 10 minutes before dicing into 1/2" cubes, then toss with barbecue sauce.On a large platter, layer lettuces, jicama, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Sprinkle on cilantro.Serve immediately with ranch dressing and garlic bread.