BBQ Chicken Salad

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INGREDIENTS

BBQ chicken salad

  • 1 pound boneless skinless chicken breast
  • 1 teaspoon seasoned salt
  • ½ cup BBQ sauce
  • 3 heads of hearts of romaine chopped
  • 1 seedless cucumber diced
  • 1 small red onion minced
  • 1 pint grape tomatoes sliced
  • 1 cup corn kernels
  • ½ cup shredded Colby jack cheese
  • ½ cup tortilla strips

BBQ Ranch Dressing

  • 2 tablespoons BBQ sauce
  • 1/2 cup ranch dressing

INSTRUCTIONS

Grill Chicken

  • Preheat grill to medium-high heat.
  • Season boneless, skinless chicken breasts with seasoned salt.
  • Grill chicken for 6 minutes on first side, flip and grill another 2 minutes.
  • Brush with BBQ Sauce and continue cooking for 2 more minutes. Flip chicken and brush opposite side with BBQ sauce. Cook for 2-4 more minutes, or until chicken reaches an internal temperature of 165 degrees.
  • Remove chicken from grill and let rest for 5-10 minutes before slicing.

Make the BBQ Ranch Salad Dressing

  • Mix 1/2 cup ranch dressing with 2 tablespoons barbecue sauce.

Assemble the Salad

  • Toss lettuce with tomatoes, corn, onions, cheese, and cucumbers. Top salad with sliced BBQ chicken and tortilla strips. Drizzle with BBQ Ranch Dressing and serve.

NOTES

  • If you happen to have fresh corn on the cob, throw your corn on the grill while you grill the chicken for an additional layer of flavor.
  • Use your family's favorite barbecue sauce for the dressing and the chicken. I love using one without high fructose corn syrup.
  • If you can't find tortilla strips, replace with crushed tortilla chips.
  • I love using shredded Colby Cheese, but cheddar or mozzarella work as well. 
  • Feel free to leave out the onions, cucumber, corn, or tomatoes based on your family's preferences.

This articel and recipe adopted from this site

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