SALADS

Barbecue Chicken Salad

Name: Barbecue Chicken Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 chicken breasts, trimmed; salt and pepper; 3/4 cup ranch dressing; 1/4 cup barbecue sauce; 2 hearts of romaine, chopped, washed, and dried; 1 cup corn kernels (frozen-thawed, or fresh-1-2 ears); 2 medium tomatoes, seeded and diced; 1/2 cup pepper Jack cheese; Black beans; Diced green chilis; Sliced green onions; Cubed avocado; corn chips (e.g. Fritos) or homemade tortilla strips

4 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

1 tablespoon olive oil

2 chicken breasts, trimmed

salt and pepper

3/4 cup ranch dressing

1/4 cup barbecue sauce

2 hearts of romaine, chopped, washed, and dried

1 cup corn kernels (frozen-thawed, or fresh-1-2 ears)

2 medium tomatoes, seeded and diced

1/2 cup pepper Jack cheese

Black beans

Diced green chilis

Sliced green onions

Cubed avocado

corn chips (e.g. Fritos) or homemade tortilla strips

Directions

Preheat the oven to 450 degrees. Heat the oil in a medium oven-safe skillet over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper. Cook for 2 minutes on each side.

While the chicken is searing, whisk together 1/4 cup barbecue sauce with the dressing. Cover and place in the refrigerator. Brush the chicken liberally on both sides with the remaining barbecue sauce (I like mine good and sticky, so I used all of the sauce). Place the skillet into the oven and cook the chicken for 15 minutes. Remove and place on a cutting board to cool slightly.

To assemble the salads, divide the lettuce, corn, tomatoes, and cheese among 4 plates. Cut the chicken into strips or chunks and divide among the plates. Drizzle each salad with 2 tablespoons of dressing then top with desired amount of corn chips. Serve immediately.