BBQ CHICKEN SALAD

Don't let the long recipe scare you, after you grill the chicken, the rest it just adding all the ingredient to the bowl for one heck of a good salad!

INGREDIENTS
SALAD

2 boneless, skinless chicken breasts

1/2 tablespoon olive oil

seasoned salt and ground pepper to taste

1/2 cup BBQ sauce (divided)

6 cups chopped romaine lettuce

grape or cherry tomatoes, cut in half

3/4 cup canned corn, drained (or grilled corn, cut off the cob)

3/4 cup black beans, drained and rinsed (I prefer Bush's Black Beans)

1/4 cup diced red onion

1/4 cup shredded Monterey Jack cheese

1/4 cup shredded sharp cheddar cheese

1/4 cup lime crema (recipe below) or ranch dressing

tortilla strips

LIME CREMA

1/2 cup greek yogurt

juice of one large lime (about 1.5 tablespoons)

1 teaspoon lime zest

1-2 teaspoons minced garlic

1/4 teaspoon cumin

a pinch of sea salt

INSTRUCTIONS

Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness. Coat chicken with olive oil, and sprinkle evenly with salt and pepper.

Brush some olive oil on the grill grates (or use grilling spray). Preheat grill to medium-high indirect heat. Alternatively, you can use a grill pan, heat on medium high heat. Place chicken on grill (or grill pan). Grill for about 3-4 minutes per side (check with thermometer for doneness, about 150 degrees). About 1 minute before chicken is done, brush each side with barbecue sauce. Remove from heat, cover with foil to rest and continue cooking 5-10 minutes before cutting into bite-size pieces.

To assemble the salad place lettuce in bowl; top with chicken, tomatoes, corn, beans, onion, and cheeses. Drizzle remaining BBQ sauce and lime crema (recipe below) or ranch dressing on top of the salad and toss to combine.

Serve with tortilla strips and a fork!! 😉 enjoy!

for Lime Crema:

Using a small bowl, combine yogurt, lime juice, lime zest, garlic and cumin. Stir well and add sea salt to taste. If you want crema a little thinner, you can add 1/2 tablespoon of water.

Best if refrigerated at least 30 minutes before serving.

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