Chopped, BBQ, Chicken Taco Salad
Prep time
Cook time
Total time
Oh YUM! Juicy, grilled, bbq chicken breasts and sweet smoky corn, mixed with black beans, tomatoes, red onion, chopped crispy romaine, Monterey Jack and fresh cilantro, then drizzled with a light & creamy lime dressing and served with tortilla strips! Easy, healthy and superbly delicious!
Author: Ruth Guerri
Recipe type: Salads
Serves: 4
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tsp of olive oil
- 1 tsp of kosher salt
- ½ tsp of pepper
- ½ tsp of garlic powder
- ½ tsp of paprika
- ⅓ cup of good bbq sauce
- 2 ears of corn, husks and silk removed
- oil and salt for corn
- 4 cups of romaine lettuce, chopped
- 4 roma tomatoes, chopped
- ¾ cup of black beans, drained
- ½ of a small red onion, chopped
- ½ cup of lite ranch dressing
- juice of ½ lime
- ½ tsp of paprika
- 2 Tbs of fresh cilantro
- ½ cup of shredded Monterey Jack cheese (or as much as you like!)
Tortilla strips
- 2 flour tortillas
- olive oil
- salt
Instructions
- First, prepare your grill, place all coals on one side of the pit. Rub the chicken breasts with oil, then season with salt, pepper, garlic powder and paprika. Also, rub the corn with oil and season with salt. Grill the chicken breasts for 10 minutes total over direct medium heat, turn halfway through, move to the cooler side and brush on the sauce. Grill the corn with the chicken about the same amount of time, turning every 2-3 minutes to get it evenly charred.
Remove the chicken and corn from the grill and let rest for 10 - 15 minutes. Cut the chicken into strips or bite sized pieces and cut the kernels from the cobs. - Mix the lime juice with the ranch dressing and assemble the salad.
Place the romaine on plates, arrange the black beans, red onion, corn and chicken on top, sprinkle on the cheese and cilantro and drizzle with the dressing, top with tortilla strips if using. What a crazy good salad!
Notes
To make tortilla strips: Preheat the oven to 425 degrees. Cut flour tortillas in strips, place on a rimmed baking sheet, toss with olive oil, sprinke with salt and bake for 8 - 10 minutes.
