Southwest BBQ Chicken Salad

Serves 6
  • 2 ½ cups cubed Kowalski's Signature Rotisserie Chicken, skin discarded, white meat only
  • 1/2 cup Kowalski's Original BBQ Sauce
  • 20 oz. organic hearts of romaine, chopped
  • 15 oz. can black beans, rinsed and drained
  • 2 ears corn on the cob, grilled, removed from cob
  • 18 grape tomatoes, halved
  • 1 ½ cups peeled matchstick-cut jicama
  • 1 avocado, peeled, seeded, diced
  • 8 oz. pkg. Kowalski's Shredded Colby Jack Cheese
  • 1 oz. pkg. fresh cilantro, chopped
  • 1/3 cup toasted pumpkin seeds
  • - Kowalski's Peppercorn Ranch Dressing, to taste
  • - tortilla strips

In a large bowl, combine chicken and BBQ sauce; set aside. Divide romaine and chicken among serving dish(es); layer next 8 ingredients in the order listed. Drizzle with dressing; serve immediately, garnished with tortilla strips.

Good to Know:

  • Lightly salted tortilla strips can be purchased in a 3 ½ oz. package in the salad dressing and crouton section of the Grocery Department.