BBQ Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Salad
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Cuisine
American, International
BBQ Chicken Salad
Description
This BBQ Chicken Salad uses boneless, skinless chicken thighs seasoned with BBQ spices and cooked in a grill pan until golden and fully cooked. The chicken is then mixed with BBQ sauce for a smoky glaze. Corn is grilled separately until charred, then cooled and removed from the cob. Romaine lettuce forms the crisp base, topped with halved cherry tomatoes, drained black beans, diced avocado, diced red onion, and shredded sharp cheddar cheese. The salad is finished with a drizzle of ranch dressing to add creaminess and tang.
The combination of smoky chicken, charred corn, fresh vegetables, and creamy dressing creates a satisfying salad suitable for lunch or dinner. It can be served immediately once assembled.
If a cast iron grill pan is unavailable, a large cast iron skillet may be used to achieve similar results when cooking the chicken and corn.
Ingredients
- 1 ½ pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- 2 tablespoons vegetable oil divided
- 2 teaspoons BBQ seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup BBQ sauce
- 2 ears corn husks and silk removed
- 1 head romaine lettuce shredded
- 1 ½ cups cherry tomato halved
- 1 cup black beans rinsed and drained, canned
- 1 avocado halved, seeded, peeled and diced
- ½ cup red onion diced
- 1 cup cheddar cheese shredded sharp
- ranch dressing homemade
Instructions
- In a large bowl, combine chicken, 1 tablespoon vegetable oil, BBQ seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat remaining 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 6-8 minutes. Set aside and stir in BBQ sauce until well combined.
- Add corn to the grill pan, and cook, turning occasionally, until charred and tender, about 5-10 minutes; let cool before cutting the corn kernels off the cobs.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, tomatoes, black beans, avocado, red onion and cheese. Pour the ranch dressing on top of the salad and gently toss to combine.
- Serve immediately.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet can be used to cook the chicken and corn with similar results.
User Reviews
Overall Rating
5
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