Prep time: 
Total time: 
  • 2 cups cooked chicken, cubed
  • 2-4 Tablespoons prepared barbecue sauce
  • ½ cup chopped tomatoes (I used grape tomatoes, cut in half)
  • 2 ears fresh corn
  • ¼. c. fresh basil leaves
  • ½ small jicama (jicama is a Mexican vegetable that looks kind of like a round brown turnip. The flesh is faintly sweet and intensely crisp and juicy)
  • ½ c. buttermilk ranch dressing (I used Elise's basic recipe that I linked to above, and added a little tabasco, smoked paprika and a pinch of sugar)
  • 1 head romaine lettuce
  • ⅔ c. shredded monterey jack cheese
  • ½ c. crushed tortilla chips
  • 1 avocado
  1. Preparing this salad is fairly easy, but, like any chopped salad, it takes a fair amount of prep work. Most of the preparation of the vegetables can be done in advance.
  2. Combine the chicken and the barbecue sauce. Set aside.
  3. Prepare the vegetables: Chop the tomatoes. Peel the jicama and chop into ½ inch cubes. Cut the kernels off the corn. Wash and dry the lettuce and tear it into bite sized pieces. Finely chop the basil.
  4. In a large bowl, toss the lettuce, tomatoes, basil, corn, jicama and buttermilk dressing.
  5. Divide the dressed salad among four plates or shallow bowls. Sprinkle cheese atop each bowl, then add chicken, and finish with a sprinkle of crushed tortilla chips and a quarter of an avocado, sliced. Serve immediately.
Recipe by The Domestic Front at