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Gravel & Dine

BBQ Ranch Chicken Salad

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Salad
Ingredients Method

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

Method
 

  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.