This recipe for barbecue chicken salad is very similar to one at a popular restaurant near my house. I loved it there and decided to make it at home. Now it's one of my favorite salads to make!
Ingredients
- skinless, boneless chicken breast halves: 2 piece
- head red leaf lettuce, rinsed and: 1 piece (torn)
- head green leaf lettuce, rinsed and: 1 piece (torn)
- tomato: 1 piece (chopped, fresh)
- bunch cilantro: 1 piece (chopped)
- whole kernel corn: 1 can (15.25 ounce can, drained)
- black beans: 1 can (15 ounce can, drained)
- French fried onions: 1 can (2.8 ounce can)
- ranch dressing: 0.5 cup
- barbecue sauce: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the grill for high heat and lightly oil the grate.
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Cook chicken on the preheated grill until the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat, cool, and slice.
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In a large bowl, mix lettuces, tomato, cilantro, corn, and black beans. Top with grilled chicken slices and French fried onions.
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In a small bowl, mix ranch dressing and barbecue sauce together. Serve on the side as a dipping sauce or toss with the salad to coat.
