BBQ Chicken Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(25)
Ingredients
4 servings
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 tablespoons vegetable oil, divided
- 2 teaspoons BBQ seasoning
- Kosher salt and freshly ground black pepper, to taste
- ½ cup BBQ sauce
- 2 ears corn, husks and silk removed
- 1 head romaine, shredded
- 1 ½ cups cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 avocado, halved, seeded, peeled and diced
- ½ cup diced red onion
- 1 cup shredded sharp cheddar cheese
- Homemade ranch dressing
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Preparation
Step 1
In a large bowl, combine chicken, 1 tablespoon vegetable oil, BBQ seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately.
Step 6
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Chef's notes
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
