Spicy BBQ chicken Salad

My mom and sister inspired this one. SO delicious!

Spicy BBQ Chicken Salad

1-2 boneless, skinless, chicken breast halves

Olive oil

1 teaspoon minced garlic

Salt and Pepper

Italian Seasoning

Cayenne Pepper

Garlic salt and powder

Cut thawed chicken into 3/4 inch pieces (or smaller). Saute in olive oil and minced garlic and sprinkle the seasonings on top. I don't measure, I just sprinkle. Remember, Cayenne Pepper is VERY potent so a tiny bit goes a long way. Cook til chicken is done and lightly golden. Set aside.

Each salad is an individual interpretation of one's preferences. Use any amount of any ingredient listed:

Chopped Romaine lettuce

tortilla chips, crunched to small pieces

shredded colby jack cheese

corn (canned and drained)

olives (sliced)

cucumber

bacon bits

carrots (thinly sliced)

roma tomato, chopped

green onions, chopped

black beans (canned, drained, heated)

Assemble the salad with chips first, lettuce next, chicken third and any and all toppings fourth.

Drizzle on top:

salsa

ranch dressing

BBQ sauce (KC masterpiece is ideal)

ENJOY!

This salad is so yummy because you can add whatever you want, as much as you want. You can also make it completely mild by omitting cayenne pepper in the chicken and using mild salsa. I like it hot, so I use the cayenne and medium pace picante. Scott ate his plate in about 2 seconds. This salad is one of our new favorites! Yum!