IOWA GIRL EATS
BBQ Chicken Chopped Salad
“I love this recipe so much, I’ve had it for dinner three nights in a row!” exclaims Kristin from Iowa Girl Eats. The secret ingredient that sends her recipe over the top? Crushed tortilla chips. “Salty and crunchy, they add a little bit of decadence.” If you’re not quite ready to let go of summer, toss this treat together for a twist on traditional barbecue.
- 2 chicken breasts, pounded thin
- Extra virgin olive oil
- Salt and pepper
- 1/3 cup BBQ sauce
- 2 ears sweet corn
- 2 10-ounce bags chopped romaine lettuce
- 2 vine-ripened tomatoes, chopped
- 1 cup black beans
- 1/2 small red onion, chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Crushed tortilla chips
- Light ranch dressing
- BBQ sauce
Brush chicken breasts with extra virgin olive oil. Sprinkle with salt and pepper. Grill over medium-high heat for 3-4 minutes per side, brushing grilled side with BBQ sauce after flipping once.
At the same time, grill ears of corn, rotating occasionally, until evenly charred. Remove chicken and corn, let cool slightly. Chop chicken and slice corn kernels off cob and set aside.
(You may need to do this in a couple batches.) Use a pizza cutter to evenly chop lettuce into small pieces. Toss it in a very large bown with tomatoes, black beans, red onion, cheeses, tortilla chips, chicken, and corn. Drizzle with light ranch dressing and BBQ sauce. Toss and serve immediately.
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