BBQ Chicken Salad
"This BBQ Chicken Salad is quick, tasty, and can be prepared in under 15 minutes – an ideal choice for a cozy salad bowl!"
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Ingredients
- 8 oz boneless skinless chicken breast
- 2 cups chopped Romaine lettuce
- 2 small tomatoes
- 1 corn on the cobb with the husk
- 2 tbsp Light Ranch Dressing
- 1 tbsp BBQ sauce
- 1/2 tsp reduced sodium Montreal Chicken Seasoning
- cooking spray
Instructions
- 1
Flatten the thicker portion of the chicken breast to ensure uniform thickness for consistent cooking throughout.
- 2
Cook the chicken on the grill. Sprinkle Montreal chicken seasoning (or your choice of seasoned salt) over the chicken. Place the chicken on a pre-heated grill or grill pan that has been lightly coated with oil, cooking over medium heat for approximately 5 minutes per side, or until the center is fully cooked. Use a meat thermometer to verify the internal temperature reaches 165°F. Once done, move the chicken to a cutting board and slice it thinly.
- 3
Prepare the corn. Microwave the corn for 4 minutes (alternatively, you can shuck and boil it in water for 5 minutes). After microwaving, remove the husk and slice the kernels off the cob. If you prefer a grilled option, peel the corn and cook it directly on the grill alongside the chicken until it is charred on all sides.
- 4
Assemble the salad. Arrange the lettuce, tomatoes, corn, and sliced chicken onto two plates, then drizzle with BBQ sauce and your favorite dressing.
Nutrition Information
Notes & Tips
- To Meal Prep: Double the recipe and place in four meal prep containers, with the dressing and BBQ sauce on the side. Refrigerate up to 4 days.
- No grill or grill pan? Follow this cook time for air fryer chicken breast.