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Bar b que salad
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| INGREDIENTS | |
| ½ cup | ranch dressing |
| ½ cup | BBQ sauce |
| 2 heads | Romaine lettuce, washed and cut into 6" pieces |
| 3 cups | chicken, cooked and cubed |
| 1 can | black beans, drained and rinsed |
| 1 can | corn, drained |
| 1 cup | cherry tomatoes, halved |
| 1 | red pepper, chopped |
| ½ cup | pitted black olives, chopped |
| 2 cups | shredded cheddar cheese |
DIRECTIONS
Whisk the BBQ sauce and ranch dressing together in a bowl and set aside.
In a 9 x 11" casserole dish, arrange half of the pieces of Romaine across the bottom, overlapping them slightly and making sure the entire bottom of the dish is covered.
Evenly sprinkle half of the chicken pieces on the lettuce, then add ½ of each remaining ingredient - the beans, corn, tomatoes, red pepper and olives. Spread half of the dressing on top, then sprinkle on half of the cheese.
Layer on the remaining lettuce and the second half of the remaining ingredients again, ending with the cheese.
Wrap tightly with plastic wrap and chill overnight in the fridge.
Cut into squares and serve cold.
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