BBQ Chicken Salad
Rating
Some salads are meant to be sides, but some (the best ones!) can stand as a dinner all on their own.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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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