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Simply Delicious

BBQ Chicken Salad

QuickEasyChicken

Time: 30 minutes

Yield: 4 servings

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About

This is the perfect warm-weather salad since it invokes the flavors of a summer barbeque! BBQ Chicken Salad is filled with bright tomatoes and sharp cheddar cheese layered on top of crisp lettuce. The star of the salad though is the juicy grilled chicken slathered in sweet and smoky barbecue sauce. BBQ Chicken Salad only takes 30 minutes to make and comes with a dressing that will amaze you with its tart and tangy taste!

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Ingredients

  • 1 1/2 pounds chicken breasts, boneless and skinless
  • salt, to taste
  • freshly ground black pepper, to taste
  • vegetable or canola oil, to taste, for oiling the grill grates
  • 1/2 cup barbecue sauce
  • 1 large head romaine lettuce, chopped
  • 3 medium Roma tomatoes, sliced
  • 1 avocado, diced
  • 1 1/4 cups fresh or frozen corn, thawed and drained if frozen
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 green onions, chopped
  • 1 cups cheddar or Mexican blend cheese, shredded
  • corn tortilla strips, to taste
  • For the dressing:
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream, can substitute Greek yogurt
  • 1/3 cup milk
  • 4 teaspoons buttermilk ranch seasoning mix
  • 1/3 cup cilantro
  • 1 clove garlic, minced
  • 1 lime, juiced
  • cayenne pepper, to taste

Directions

Step 1 -Preheat the grill to medium-high heat.

Step 2 -Lay the chicken breasts out on a cutting board and season them generously with the salt and the pepper.

Step 3 -Grease the grill gartes using the oil.

Step 4 -Place the chicken breasts on the grill and cook, flipping once halfway through, until cooked through, about 4-5 minutes per side.

Step 5 -During the last minute of grilling, brush the chicken breasts with the barbecue sauce.

Step 6 -Transfer the cooked chicken breasts to a plate and loosely tent them with foil to rest for 5-10 minutes.

Step 7 -Slice the chicken into strips.

Step 8 -Layer the lettuce, the tomatoes, the avocado, the black beans, the green onions, the cheese, and the corn tortilla strips in four salad bowls and top with the sliced chicken.

Step 9 -Combine the mayonnaise, the sour cream, the milk, the ranch seasoning, the cilantro, the garlic, the lime juice, and the cayenne in a blender, blending until the cilantro is fine and well incorporated.

Step 10 -Drizzle the dressing over the salad bowls and serve.

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