Southwest BBQ Chicken Salad

By Tracy

4 Person

30 Minutes

0 Calories

Summer salads like this Southwest BBQ Chicken Salad with black beans, corn, avocado, and crunchy romaine lettuce topped with an easy 5-ingredient homemade BBQ sauce are more than just a first course, they make the meal. All of that goodness is balanced out with a fast and simple, tangy and flavorful 5-ingredient BBQ sauce that comes together in minutes.

Ingredients

Southwest Chicken Salad

1/4 cup chopped fresh cilantro leaves
1/4 cup homemade ranch dressing
2 limes
1/4 red onion thinly sliced
1 avocado
6 tomatoes
1/2 cup frozen corn
15 oz. black beans
6 cups romaine lettuce
1 tbsp. canola oil
2 corn tortillas
cooking spray
freshly ground black pepper
kosher salt
2 boneless skinless chicken breasts

BBQ Sauce

1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 tbsp. yellow mustard
2 tbsp. molasses
2 tbsp. brown sugar
3 tbsp. water
1/4 cup cider vinegar
1 cup ketchup

Method

01

For the BBQ Sauce: Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.
02

Prepare a grill or stovetop grill pan over medium-high heat.
03

To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
04

Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown.
05

Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.
06

While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium-high heat and fry the tortilla strips, stirring often, until golden and crisp. Drain on paper towels and sprinkle with kosher salt while still hot.
07

Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad.
08

In a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Southwest BBQ Chicken Salad

4.7

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Southwest Chicken Salad

1/4 cup chopped fresh cilantro leaves

1/4 cup homemade ranch dressing

2 limes

1/4 red onion thinly sliced

1 avocado

6 tomatoes

1/2 cup frozen corn

15 oz. black beans

6 cups romaine lettuce

1 tbsp. canola oil

2 corn tortillas

cooking spray

freshly ground black pepper

kosher salt

2 boneless skinless chicken breasts

BBQ Sauce

1/2 tsp. freshly ground black pepper

1/2 tsp. kosher salt

1 tbsp. yellow mustard

2 tbsp. molasses

2 tbsp. brown sugar

3 tbsp. water

1/4 cup cider vinegar

1 cup ketchup

03 Method

Step 1

For the BBQ Sauce: Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.

Step 2

Prepare a grill or stovetop grill pan over medium-high heat.

Step 3

To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.

Step 4

Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown.

Step 5

Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.

Step 6

While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium-high heat and fry the tortilla strips, stirring often, until golden and crisp. Drain on paper towels and sprinkle with kosher salt while still hot.

Step 7

Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad.

Step 8

In a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.

04 Author