Grilled BBQ Chicken Salad
This fresh and crisp bbq chicken salad is packed with veggies, tender grilled chicken, and topped with bbq sauce and a green chile ranch dressing!
Servings: 4 servings
Ingredients
- FOR THE GREEN CHILE RANCH DRESSING:
- 8 oz your favorite bottled ranch dressing 1 cup
- 1/4 cup Stubb's green chile sauce can substitute with 1 small can of diced green chiles
- FOR THE CHICKEN:
- 2 chicken breasts trimmed of excess fat
- 1/2 cup Stubb's Original BBQ sauce or your favorite
- 1/2 tsp paprika
- 1/4 tsp onion powder
- salt and pepper to taste
- FOR THE SALAD:
- 3 cups romaine lettuce hearts cleaned and chopped (about 6 )
- 2 roma tomatoes chopped
- 1/2 cup corn kernels (cut off the cob canned or defrosted frozen corn)
- 1/2 cup black beans drained and rinsed
- 1/4 cup red onion diced
- 1/4 cup shelled edamame
- 3/4 cup colby cheese shredded
- handful of tortilla strips
- 1/4 cup Stubb's Original BBQ sauce
- 1/4 cup green chile ranch dressing
Instructions
- GREEN CHILE RANCH DRESSING:
- Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.
- Place in airtight container and place in refrigerator until ready to use.
- BBQ CHICKEN:
- Rub chicken breasts with paprika, onion powder and salt and pepper.
- Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
- The last minute of grilling, baste liberally with bbq sauce.
- Let chicken rest for 5 minutes, then dice into bite-sized pieces.
- SALAD:
- Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.
- Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.