BBQ Chicken Salad
A fresh and tasty salad made with grilled chicken, crisp veggies, and your favorite barbecue sauce, perfect for summer.
Equipment
- Grill
- Large Bowl
- Skillet
Ingredients
- 2 lb boneless, skinless chicken breasts pounded to 1/2 inch thick
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried cilantro
- 1 1/2 cups beef broth
- 1 cup canned low-sodium black beans rinsed and drained
- 1/2 cup canned Mexicorn drained
- 1/4 cup diced red onion
- crushed tortilla chips or strips for serving
- chopped fresh cilantro for serving
- 1/3 cup prepared light ranch dressing
- 1 tablespoon homemade or prepared barbecue sauce
Instructions
- Preheat the grill to medium-high heat.
- Brush both sides of the chicken with olive oil and season with salt, pepper, and cayenne pepper.
- Grill chicken for about 4 minutes on one side, then flip and brush with barbecue sauce. Grill for another 3-4 minutes until cooked through.
- Remove chicken from the grill, brush with more barbecue sauce, and let it rest for 5 minutes before chopping.
- In a large bowl, combine chopped romaine lettuce, halved tomatoes, black beans, Mexicorn, diced red onion, and chopped chicken.
- Drizzle with ranch dressing and toss gently to combine.
- Serve immediately, garnished with tortilla chips and chopped cilantro.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days.