BBQ Ranch Chicken Salad
 
Prep time
Cook time
Total time
 
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:
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
  1. Prepare grill for medium-high heat.
  2. Grill corn for approximately 8 minutes until lightly charred, turning to cook evenly. Allow ears to slightly cool then slice off the cob.
  3. 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.
  4. 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/