I don’t know about you, but in the heat of summer, I LOVE dinners that don’t require turning on the oven or stove. And, even more so, in this season of after school craziness, I REALLY love dinners that are thrown together in 20 minutes or less, and are still healthy and easily modified for picky eaters.
This is a meal that we make often in the spring and summer months, and it just never gets old! Note that it can be made EVEN quicker if you grab a bag of pre-grilled chicken strips from Trader Joe’s. Yum!
For our picky son, we just serve it deconstructed and without every ingredient. He enjoys the chicken, cheese, corn, chips, and avocado on their own and (emphatically) NOT TOUCHING. Ha!
Give this a try, and let me know how you like it!
BBQ Ranch Grilled Chicken Salad
Especially delicious when warm weather arrives, this is a super quick, delicious salad that can be whipped together in no time!
Ingredients
- 2 TBSP Olive Oil
- 2 Boneless, Skinless Chicken Breasts
- Salt & Pepper to taste
- Garlic Powder to taste
- 1 Bag of your favorite salad mix
- 1 Tomato – chopped
- 1 16 oz. can Black Beans – drained & rinsed
- 1 16 oz. can corn – drained
- 1 Avocado -sliced
- 1 cup tortilla chips- crumbled
- 3/4 cup Shredded Longhorn Cheese
- 8 TBSP Your Favorite BBQ Sauce
- 4 TBSP Your Favorite Ranch Dressing
Instructions
- Butterfly the chicken breasts, then rub each one down with the olive oil. Sprinkle with salt, pepper, and garlic powder to your preferred taste.
- Grill chicken on medium-high heat for 5-6 minutes per side (the chicken being butterflied speeds this process way up!), or until it reaches an internal temperature of 165 degrees F.
- While the chicken rests, assemble your salad: Divide each of the following between four large plates: bagged salad, chopped tomatoes, black beans, and corn.
- Slice each of the chicken breasts into bite size chunks, and add on top of your salad.
- Add the avocado, crushed tortilla chips, cheese, bbq sauce, and ranch dressing.
- Enjoy!