BBQ RANCH CHICKEN SALAD
Ruby's Diner Restaurant Copycat Recipe
1 (10 oz.) bag salad greens mixture
1 chicken breast, grilled and cut into 1 inch cubes
2 ounces tomatoes, diced
2 ounces black beans, drained
2 ounces 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 ounce barbecue sauce, divided
2 ounces ranch salad dressing
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. Serves 4.