BBQ Chicken Salad

This salad is fast and easy as most everything is from a can.  I like to have some of these recipes on hand for those days when it's too hot to cook, or when I simply feel like I have not been eating enough vegetables.  You can grab all this at your supermarket and get enough so you can make it a couple of times. Once I make it I always want it again a day or two later.

For the chicken you can saute a breast or simply buy a store bought chicken and cut it up.  Same for the corn. Use a can of corn, some frozen and defrosted corn, or use fresh. I've done it with fresh corn when it's in season and really inexpensive and it's a little better tasting than corn from a can, but it also depends on how much time I have.

Ingredients:
Green leaf lettuce, chopped
Corn, one 16 oz can drained
Black beans, one 16 oz can, rinsed and drained
Black olives, 1 small can sliced, drained
Jicima, chopped small 
Chicken, sauteed, cooled, and chopped
Fresh Tomatoes, chopped
Avocado, chopped
Salt and Pepper
Ranch salad dressing
BBQ Sauce

The secret to this salad is to make sure everything is well chilled.  Especially the lettuce.  You want it to be crisp and refreshing.

Dump it all in a large salad bowl and toss well.  Really how much simpler could it be?

To make the dressing pour equal parts of ranch dressing and BBQ sauce into a bowl and mix. Toss over salad. I like to garnish with a little drizzle of BBQ sauce as it presents well and tells people what's coming.