BBQ Chicken Salad
BBQ chicken salad combines smoky grilled chicken, crisp romaine, avocado, corn, bacon, black beans, and ranch for a colorful 32-minute meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/3 cup BBQ sauce plus more for serving
- 4 cups romaine lettuce chopped
- 1 avocado sliced
- 1/2 cup corn kernels cooked and cut from the cob
- 4 slices bacon cooked and chopped
- 1/3 cup Monterey Jack cheese shredded; pepper Jack may be used
- 1 cup cherry tomatoes halved or quartered
- 1/4 cup red onion sliced
- 1/2 cup black beans drained and rinsed
- 2 tablespoons fresh cilantro chopped
- 1/4 cup tortilla strips
- 1/4 cup ranch dressing
- 1 jalapeño sliced
Instructions
Instructions
- Season the chicken with kosher salt and black pepper. Clean the grill grates and heat the grill to medium-high, about 450°F.
- Grill the chicken over direct heat for 4 to 5 minutes per side. Move it to indirect heat and cook 3 to 5 minutes more, until the thickest part reaches 160°F.
- Brush the chicken with BBQ sauce and close the grill lid. Remove it at 160°F, rest at least 5 minutes, then cut it into bite-sized cubes.
- Divide the chopped romaine between four bowls. Add the chicken, avocado, corn, bacon, cheese, tomatoes, red onion, black beans, cilantro, and tortilla strips.
- Finish with more BBQ sauce, ranch dressing, and sliced jalapeño.