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Sarah

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!
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. Butterfly the chicken breasts, then rub each one down with the olive oil. Sprinkle with salt, pepper, and garlic powder to your preferred taste.
  2. 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.
  3. While the chicken rests, assemble your salad: Divide each of the following between four large plates: bagged salad, chopped tomatoes, black beans, and corn.
  4. Slice each of the chicken breasts into bite size chunks, and add on top of your salad.
  5. Add the avocado, crushed tortilla chips, cheese, bbq sauce, and ranch dressing.
  6. Enjoy!