Barbecue Chicken Salad

INGREDIENTS

* 2 skinless, boneless chicken breast halves
* 1 head red leaf lettuce, rinsed and torn
* 1 head green leaf lettuce, rinsed and torn
* 1 fresh tomato, chopped
* 1 bunch cilantro, chopped
* 1 (15.25 ounce) can whole kernel corn, drained
* 1 (15 ounce) can black beans, drained
* 1 (2.8 ounce) can French fried onions
* 1/2 cup Ranch dressing
* 1/2 cup barbeque sauce

DIRECTIONS

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Mango Recipe

Ingredients

Green mango - 1 medium
Chili powder - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1 teaspoon
Curry leaves

Preparation

Cut mango into small pieces. In a pan, add oil and pop the mustard seeds. Add mangoes and sauté for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the mango and also add rest of the stuff.