Grilled BBQ Chicken Salad

• Meat

  • 2 Chicken breasts

• Produce

  • 6 3 cups romaine lettuce hearts
  • 1/2 cup Black beans
  • 1/2 cup Corn
  • 1/4 cup Edamame
  • 1/4 tsp Onion powder
  • 1/4 cup Red onion
  • 2 Roma tomatoes

• Condiments

  • 1/4 cup Green chile ranch dressing
  • 3/4 cup Stubb s original barbecue sauce
  • 1/4 cup Stubb's green chile sauce
  • 8 oz Your favorite bottled ranch dressing

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 handful Tortilla strips

• Dairy

  • 3/4 cup Colby cheese

Found on thechunkychef.com

Description

Directions

• GREEN CHILE RANCH DRESSING:
• Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.
• Place in airtight container and place in refrigerator until ready to use.
• BBQ CHICKEN:
• Rub chicken breasts with paprika, onion powder and salt and pepper.
• Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
• The last minute of grilling, baste liberally with bbq sauce.
• Let chicken rest for 5 minutes, then dice into bite-sized pieces.
• SALAD:
• Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.
• Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.