BBQ Chicken Salad

BBQ Chicken Salad


Some salads are meant to be sides, but some (the best ones!) can stand as a dinner all on their own.
  • 2 boneless, skinless chicken breasts (about 1 lb. total)
  • Kosher salt
  • Freshly ground black pepper
  • ¾ c. store-bought BBQ sauce, divided
  • ⅓ c. buttermilk
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • 1 clove garlic, finely chopped
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh dill
  • 1 tbsp. sliced fresh chives
  • ¼ tsp. onion powder
  • Pinch of cayenne pepper
  • 2 heads romaine lettuce, thinly sliced (about 8 c.)
  • 1 (15-oz.) can black beans, rinsed, drained
  • 1 vine-ripened tomato, finely chopped (about 1 c.)
  • 1 c. shredded Mexican blend cheese
  • 1 c. frozen corn, thawed, drained
  • 1 c. tortilla strips or crushed tortilla chips
  • ¼ c. finely chopped red onion
  1. Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½"-thick pieces. Transfer chicken to a large bowl; season all over with 1 teaspoon salt and ¼ teaspoon black pepper. Pour ½ cup BBQ sauce over chicken. Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.
  2. Meanwhile, prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; set dressing aside.
  3. Grill chicken, basting with marinade, until cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut chicken into bite-sized pieces.
  4. In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion. Drizzle with some of the reserved dressing and remaining ¼ cup BBQ sauce and toss again to combine. Serve remaining dressing alongside.

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