BARBECUE CHICKEN SALAD

4 c. chopped romaine lettuce
2 roma tomatoes
1 large carrot, chopped
1 c. frozen corn, thawed
1 can black beans, rinsed and drained
1 pkg quorn naked chik'n cutlets
1/2 c. barbecue sauce
1 tbsp. butter
1 tbsp. extra virgin olive oil
1 tbsp. lemon juice
salt and pepper, to taste

take the cutlets out of the package and coat them with barbecue sauce all over. set aside.

place the lettuce, tomatoes, and carrot in a serving bowl.

in a small pot, cook the corn and black beans in the butter until cooked through. set aside.

meanwhile, in a skillet, cook the cutlets in the olive oil according to package directions.

combine the beans and corn (with the juices from the pot) and the cutlets (with the juices from the skillet) into the salad.

add lemon juice, salt, and pepper to taste and mix well.