Name: BBQ Chicken Salad
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Cuisine: American
Ingredients: 3 pounds boneless skinless chicken breasts and thighs; ¼ 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 ½ tablespoons coarsely chopped fresh garlic (3-4 cloves); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1 teaspoon chili powder; ¼ teaspoon ground cayenne pepper; 2 tablespoon olive oil; 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

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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

Yield: 8 servings 1x

Prep: 12 hoursCook: 20 minutesTotal: 12 hours 20 minutes

Units:

Scale:

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

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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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Cuisine: American Method: grill

Find it online: https://www.afamilyfeast.com/bbq-chicken-salad/