Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup BBQ sauce (store-bought or homemade)
- 6 cups mixed salad greens (such as romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 avocado, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup tortilla strips or crushed tortilla chips
- 1/4 cup ranch dressing
- Salt and pepper to taste
Feel free to swap ingredients based on your preferences. For instance, grilled tofu can replace chicken for a vegetarian version, and a mix of kale and iceberg can add a different texture to your greens.
Instructions
- Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper.
- Brush each chicken breast with BBQ sauce, ensuring they’re well-coated.
- Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once done, let them rest for a few minutes before slicing.
- While the chicken is grilling, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, corn, avocado, red onion, and shredded cheddar cheese.
- Slice the grilled chicken and add it to the salad. Drizzle with ranch dressing and toss everything gently to combine.
- Top with tortilla strips or crushed tortilla chips for a delightful crunch. Serve immediately and enjoy!
From personal experience, I find that letting the grilled chicken rest before slicing allows the juices to redistribute, making each bite juicier and more flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International