Name: BBQ Chicken Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb. total) -; Kosher salt -; Freshly ground black pepper -; 3/4 c. store-bought BBQ sauce, divided -; 1/3 c. buttermilk -; 1/4 c. mayonnaise -; 1/4 c. sour cream -; 1 clove garlic, finely chopped -; 2 tbsp. chopped fresh parsley -; 1 tbsp. chopped fresh dill -; 1 tbsp. sliced fresh chives -; 1/4 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 -; 1/4 c. finely chopped red onion -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - BBQ Chicken Salad

1. 2 boneless, skinless chicken breasts (about 1 lb. total) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 3/4 c. store-bought BBQ sauce, divided -

5. 1/3 c. buttermilk -

6. 1/4 c. mayonnaise -

7. 1/4 c. sour cream -

8. 1 clove garlic, finely chopped -

9. 2 tbsp. chopped fresh parsley -

10. 1 tbsp. chopped fresh dill -

11. 1 tbsp. sliced fresh chives -

12. 1/4 tsp. onion powder -

13. Pinch of cayenne pepper -

14. 2 heads romaine lettuce, thinly sliced (about 8 c.) -

15. 1 (15-oz.) can black beans, rinsed, drained -

16. 1 vine-ripened tomato, finely chopped (about 1 c.) -

17. 1 c. shredded Mexican blend cheese -

18. 1 c. frozen corn, thawed, drained -

19. 1 c. tortilla strips or crushed tortilla chips -

20. 1/4 c. finely chopped red onion -

How to cook deliciously - BBQ Chicken Salad

1. Stage

Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer chicken to a large bowl; season all over with 1 teaspoon salt and 1/4 teaspoon black pepper. Pour 1/2 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. Stage

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, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; set dressing aside.

3. Stage

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. Stage

In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion. Drizzle with some of the reserved dressing and remaining 1/4 cup BBQ Sauce and toss again to combine. Serve remaining dressing alongside.