This BBQ Chicken Salad is one of the satisfactory salads ever! Grilled BBQ Chicken is tossed which is mixed romaine, candy corn, sharp red onions, juicy tomatoes, sparkling cucumber, shredded cheese, crunchy tortilla chips, and a fish fry ranch dressing. BBQ Chicken Salad is fresh, filling, creamy, tangy, and simply downright scrumptious.
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 the 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 it 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.
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 the 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 it 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.
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