A fresh dinner salad that combines your favorite barbecue flavors! I use one chicken breast and one heart of romaine per person, then put in as much or as little of the toppings as you like.
Author: Gravel & Dine
Recipe type: Salad
Serves: 2 servings
Ingredients
2 boneless skinless chicken breasts
2 t Penzey’s Barbecue 3000, or other BBQ seasoning
½ c barbecue sauce
3 ears corn
2 hearts of romaine, chopped
Jicama, peeled and diced
Orange (or any color) pepper, diced
Red onion, diced
Acovado, chopped
Black beans, rinsed
Cherry tomatoes, quartered or halved
Cheddar cheese
Bacon
Buttermilk ranch, homemade or store bought
KC Masterpiece BBQ sauce (or your favorite kind)
Tortilla chips or crispy fried onions
Instructions
Prepare grill for medium-high heat.
Grill corn for approximately 8 minutes until lightly charred, turning to cook evenly. Allow ears to slightly cool then slice off the cob.
Grill chicken for approximately 8-10 minutes total. Basting and turning frequently with the barbecue sauce to allow it to caramelize on. Let chicken rest for 5 minutes then chop into bite sized pieces.
Assemble the salad by placing a bed of lettuce in a large bowl or plate and top with all the fixings and dressing.
Recipe by Gravel & Dine at https://gravelanddine.com/bbq-ranch-chicken-salad/