BBQ Chicken Chop Salad

2 boneless skinless chicken breasts 1 cup Barbeque sauce Marinate chicken in barbeque sauce, then bake at 350 for 30 minutes. Chop into pieces and refrigerate.
1/2 head Iceberg Lettuce chopped
1/2 head Romaine Lettuce chopped
3 to 4 Roma Tomatoes, chopped
1 Jicama peeled and diced
1 (15 oz) can Black Beans, rinsed and drained
1 Cup frozen Sweet Corn, thawed
1/2 pound Monterey Jack cheese grated
1/2 bunch chopped cilantro
Combine chicken and salad ingredients in large salad bowl and toss. Serve with Ranch Dressing, additional BBQ Sauce and crispy Corn Tortilla Strips.
This is Ginger Daines' recipe that she served at the RS Broadcast dinner - So So Yummy!!