Ingredients
3/4 cup cubed cooked chicken breast3/4 cup canned kidney beans, rinsed and drained1 small tomato, chopped1/3 cup frozen corn, thawed2 tablespoons chopped red onion1/4 cup ranch salad dressing1 tablespoon barbecue sauce1-1/2 cups torn romaine
Preparation
In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.
