Creamy Bbq Chicken Salad - cooking recipe

Ingredients

4 large pieces frozen, breaded chicken
1 head romaine lettuce, chopped
1 tablespoon milk
1 tablespoon sour cream
1 teaspoon ranch dressing mix
3 tablespoons barbeque sauce (such as Sweet Baby Ray's(R))
1 (15 ounce) can kidney beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, chopped

Preparation

Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.
Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth; add to lettuce and toss to coat.
Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.