Barbecued Chicken Chopped Salad

Marinade:
1 large clove of garlic
1 large chopped onion
1 Bay leaf
1 C. brown sugar
1 C. ketchup
1 T. Worcestershire sauce
1 t. soy sauce
4-6 drops Tabasco sauce
1/4 C. lemon juice
½ C. olive oil
½ C. chicken stock
6-8 chicken breasts

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook until translucent. Add rest of ingredients and boil 3-5 minutes. Lower to simmer for 5-8 minutes, then pour over chicken breasts. Refrigerate from 3 hour to overnight.

Place chicken breast on hot side of barbecue grill and cook until lines form. Make sure to reserve marinade for sauce. Once grill marks show on chicken, place them on cool side of the grill and close the lid. Cook until juices run clear. Take off grill and let sit 5 minutes before slicing chicken into long strips against the grain.

Place remaining marinade in small pan and simmer on medium heat until thickened.

Salad Dressing:
½ C. light mayonnaise
½ C. light Ranch dressing
1 T. chopped Cilantro
3-4 drops Tabasco sauce

Mix all together to make dressing.

Tortilla strips:
8-10 small corn tortillas cut into strips

Heat large pot of oil until a light smoke appears. Add strips one handful at a time and cook until light golden brown. Drain on paper towel and salt to taste while hot.

Salad:
4-5 large leaves Romaine lettuce (in bite size pieces)
2 cups Spinach (in bite size pieces)
1/3 of a medium red cabbage (chopped)
½ small Jicama (chopped)
1 green pepper (chopped)
1 lb. bacon, cooked to a crisp (chopped)
1 can (15oz) canned corn
1 can (15 oz) black beans, drained and rinsed

Add together all salad ingredients and toss in large bowl. To assemble: Layer salad, chicken, bacon, dressing, tortillas, barbecue sauce and serve! Our family really like this salad. If there are leftovers they don’t stay around long.