BBQ Chicken Chopped Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips. I like to serve it with the Tomitillo Ranch dressing and an avocado would be wonderful in this salad too.

Spanish Rice

1 15 oz can of chopped tomatoes
1 1/2 cups water
2 chicken buillon cubes
1 1/4 cups rice
1 Tbs Butter
1 tsp chili powder
3/4 tsp oregano
1/2 tsp garlic salt
1 tsp cumin

In medium sauce pan combine ingredients. Bring to a boil and reduce heat to low and cover for 20 minutes. Or you can just put all the ingredients in a rice maker stir it up good and set it. When rice is done add 1 cup mild cheddar cheese and serve. Yum!!