Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon favorite BBQ spice rub (or mix of paprika, garlic powder, onion powder, salt, pepper)
- 1/2 cup BBQ sauce
For the salad
- 10 oz bag chopped romaine lettuce (or roughly 2 heads chopped)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped red onion
- 1/4 cup sliced avocado (optional)
- Tortilla chips, for serving
- Ranch dressing (or your favorite)
- Additional BBQ sauce (for drizzling)
Optional add-ins
- Pickled jalapenos
- Chopped cilantro
- Grilled pineapple chunks
- Crumbled bacon
Instructions
1. Cook the chicken
- Preheat a grill or grill pan to medium-high heat.
- Rub chicken with olive oil and BBQ spice rub.
- Grill chicken for 4-6 minutes per side, or until cooked through (internal temp of 165°F). In the last few minutes, brush chicken generously with BBQ sauce.
- Remove chicken from grill and let rest for 5-10 minutes before slicing or chopping.
2. Prep the vegetables
- While chicken cooks, wash and chop the lettuce.
- Halve the cherry tomatoes.
- If using fresh corn, slice kernels from the cob.
- Chop the red onion.
3. Assemble the salad
- In a large bowl, combine chopped lettuce, tomatoes, cheeses, black beans, corn, and red onion. Add sliced avocado if using.
- Slice or chop the cooked chicken into bite-sized pieces and add to the salad.
- Toss everything with ranch dressing (start with a small amount and add more to taste).
4. Serve
- Divide salad among bowls or plates.
- Top with tortilla chips, optional add-ins of choice, and a drizzle of extra BBQ sauce.
Tips
Make it ahead: You can grill the chicken and prep the vegetables in advance so that assembling the salad at mealtime is super quick.
Customize it: This is a very adaptable recipe. Use your favorite BBQ sauce, dressing, and any additional ingredients that sound good.
Adjust spice: Control the heat level with the amount of spice rub you use and consider offering pickled jalapenos on the side for those that like it hot.
