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BBQ Chicken Salad
This BBQ Chicken Salad has crispy lettuce topped with tender, BBQ grilled chicken, grilled corn, black beans, shredded cheese and more
Ingredients
3 pounds boneless skinless chicken breasts and thighs
Marinade
1/4 cup lime juice
1 cup apple juice
2 tablespoons BBQ sauce (see our homemade version here)
1 tablespoon Dijon mustard
2 tablespoons apple liquor (optional)
1 1/2 tablespoons coarsely chopped fresh garlic (3-4 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
2 tablespoon olive oil
Salad Assembly
4-6 ears fresh corn on the cob
1 cup vegetable oil, for grilling
Salt and pepper for grilling
1 cup Homemade BBQ sauce
1 medium head iceberg lettuce, cut into chunks
1 cup Homemade Ranch Dressing
10-ounce container cherry tomatoes
15-ounce can black beans, drained and rinsed
4 ounces sharp cheddar cheese, shredded
1 cup red onion slices
1 cup fresh cilantro leaves
1 small bag corn chips
Instructions
- Butterfly the chicken breasts, cutting them open so all pieces are approximately the same thickness. Place breasts and thighs in a gallon zipper seal bag.
- Place all marinade ingredients in a bowl and whisk to combine, then pour over chicken and marinate eight hours, up to 18 hours.
- An hour before serving, discard marinade and rinse and pat chicken dry. Place on a platter and brush with some of the vegetable oil and sprinkle on salt and pepper. Flip and repeat.
- Brush the corn with vegetable oil.
- Heat grill to high on one side and medium on the other.
- Clean and brush grill grates with remaining oil using tongs and paper towels.
- Place chicken and corn on the hot side and sear the chicken (about 2 minutes), flip and sear the other side then move to the cooler side and brush both sides with the BBQ sauce.
- Keep the corn on the hot side and keep turning and grilling to get a nice char.
- While the chicken and corn are grilling, prepare the other salad ingredients.
- Remove chicken and corn from grill and let chicken rest 3-4 minutes.
- Place corn on end and with a sharp knife, slice off the corn kernels.
- Slice the chicken into strips.
- To assemble, toss the iceberg with ranch dressing and pour out onto a platter.
- Assemble the cooked chicken, cooked corn, cherry tomatoes, black beans, shredded cheddar cheese, red onion slices, cilantro and the Frito corn chips and serve with extra ranch dressing.
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Find it online: https://www.afamilyfeast.com/bbq-chicken-salad/
