BBQ Ranch Chicken Salad
Grilled chicken, tomatoes, corn, black beans, green onion, avocado, and cheese, drizzled with both BBQ and Ranch dressings!
Servings: 6
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 6 c. chopped romaine lettuce
- 2 tomatoes seeded and diced
- 1 c. frozen whole kernel corn thawed
- 1 (15 oz.) can black beans rinsed and drained
- 4-5 green onions thinly sliced
- 2 avocados diced
- 1 c. shredded Monterey Jack cheese
- 1 c. shredded sharp cheddar cheese
- Hidden Valley Ranch dressing
- Sweet Baby Rays Hickory and Brown Sugar BBQ sauce
- 1/4 c. chopped cilantro for garnish
- 1/4 c. tortilla strips for garnish
Instructions
- Spray an outdoor grill with non-stick spray and preheat to medium-high heat. Season both sides of the chicken with salt and pepper. Cook the chicken for about 4-6 minutes per side, or until the internal temperature is 165 degrees. Chicken is done if juices run clear when pierced with a fork. During last few minutes of cooking, baste the chicken breasts with BBQ sauce. Remove the chicken from the grill to a plate; cover and allow the chicken to rest for 3 minutes. Cut into bite sized cubes.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomatoes, corn, beans, onion, avocado and cheeses. Gently toss to combine. Serve immediately, drizzled with Ranch dressing and BBQ sauce. Garnish with chopped cilantro and tortilla strips if desired.