BBQ Chicken Chopped Salad
A crisp, summery barbecue chicken salad with cilantro, tomatoes, black beans, corn, and tortilla chips topped with barbecue sauce and ranch dressing.
Yields: 2 servings
Ingredients
- For the Grilled Chicken:
- ½ pound boneless, skinless chicken breast
- salt and pepper
- [barbecue sauce|http://alaskascratch.wpengine.com/2012/06/04/country-ribs-with-sassy-barbecue-sauce/]
- To Assemble the Salad:
- 4 cups crisp lettuce/salad greens, torn
- ½ cup corn
- ½ cup canned black beans, rinsed and drained
- ½ cup grape tomatoes, sliced in half
- ¼ cup cilantro, chopped
- ½ cup tortilla chips, crushed
- your favorite [barbecue sauce|http://alaskascratch.wpengine.com/2012/06/04/country-ribs-with-sassy-barbecue-sauce/]
- your favorite [ranch dressing|http://alaskascratch.wpengine.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/]
- Other topping options:
- cheddar cheese, shredded
- green onions, sliced
- ripe avocado, chopped
- jalapeño, minced
Instructions
Heat a grill pan our outdoor grill to medium-high heat. Season the chicken breast meat with salt and pepper on both sides and coat with your favorite barbecue sauce. Grill until cooked through. Let the chicken rest while you assemble the salad.
To a salad bowl or serving platter, add the lettuce, then top with corn, black beans, tomatoes, cilantro, and corn chips (and any other additional toppings of your choosing). Chop the barbecued chicken and add it to the salad as well. Drizzle the salad with your favorite barbecue and ranch. Serve.