Southwest BBQ Chicken Salad
Southwest BBQ chicken salad filled with mixed greens, chopped lettuce, black beans, sun-dried tomatoes, pepperoncini, sweet corn, and avocado, topped with grilled green sauce marinated chicken and a BBQ Ranch dressing.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cilantro, loosely packed
- 2 green onions, roughly cut
- 2 cloves garlic
- 1 tbsp dijon mustard
- 1 jalapeno
- 1/3 cup olive oil
- salt and pepper
- 1 cup mixed greens
- 2 cups lettuce head, chopped
- 1/2 cup black beans
- 1-2 cobbs of sweet corn, boiled or grilled and removed from the cobb.
- 1/4 cup pepperoncini, chopped
- 1/3 cup sun-dried tomato, chopped
- 1 avocado, chopped
BBQ Ranch Dressing
- 1 cup homemade or store bought Ranch dressing
- 1/3 cup BBQ sauce of choice
Instructions
- Marinate: in a blender, combine cilantro, green onion, garlic, dijon, jalapeno, olive oil and season with salt and pepper. Blend until smooth. Pour overtop the chicken and refrigerate at least 30 minutes.
- Preheat the grill to 350 degrees F. Grease well with cooking oil and grill the chicken 4-6 minutes a side depending on thickness and cuts until fully cooked inside. Remove from the grill and let rest 10 minutes.
- To make the salad: Combine the greens, lettuce, beans, corn, sun-dried tomato, pepperoncini, and avocado into a bowl. Mix to incorporate.
- To make the dressing: Combine ranch and bbq sauce together.
- Serve the salad with grilled chicken and drizzle overtop the dressing. Enjoy!