Bbq Chicken Salad Recipe

Name: Bbq Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 2/3 cups Ketchup; 3 Tablespoons Cider Vinegar; 2 Tablespoons Olive Oil; 2 Tablespoons Dijon Mustard; 1 Tablespoon Worcestershire Sauce; 1 Tablespoon Brown Sugar; 1 teaspoon Chili Powder; 1 clove Garlic, Minced; _____; FOR THE SALAD:; 1 cup Corn, Fresh, Frozen Or Canned; 1/2 cups Cooked Black Beans, Drained And Rinsed If Canned; 1/2 cups Finely Chopped Red Bell Pepper; 1-1/2 pound Boneless, Skinless Chicken Breasts (about 3); 10 cups Chopped Romaine Lettuce (about 2 Hearts); 1/2 cups Thinly Sliced Red Onion; 1 cup Shredded Jack Cheese (about 4 Oz); 1/2 cups Crushed Tortilla Chips

Servings: persons

FOR THE DRESSING:
2/3 cups Ketchup
3 Tablespoons Cider Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Dijon Mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon Brown Sugar
1 teaspoon Chili Powder
1 clove Garlic, Minced
_____
FOR THE SALAD:
1 cup Corn, Fresh, Frozen Or Canned
1/2 cups Cooked Black Beans, Drained And Rinsed If Canned
1/2 cups Finely Chopped Red Bell Pepper
1-1/2 pound Boneless, Skinless Chicken Breasts (about 3)
10 cups Chopped Romaine Lettuce (about 2 Hearts)
1/2 cups Thinly Sliced Red Onion
1 cup Shredded Jack Cheese (about 4 Oz)
1/2 cups Crushed Tortilla Chips

1
In a small bowl, mix the first 8 ingredients together to make the Barbecue Dressing. Stir with a whisk to mix well. Place 1/4 cup of the dressing in a smaller bowl and set both bowls aside.
2
If using fresh or frozen corn, cook it briefly in boiling water until just tender. Drain and cool. If using canned corn, drain it well. Combine the corn, black beans and red bell pepper in a small bowl and set aside.
3
Season the chicken breasts on both sides with salt and pepper. Brush the chicken with the reserved 1/4 cup of Barbecue Dressing. Grill or broil the chicken until cooked through, at least 5 minutes per side (depending on the thickness of the breasts, it may take longer - make sure there is no pink inside). Let the chicken cool a bit, and then cut it into bite-sized pieces.
4
Place the Romaine lettuce in a large bowl. Toss with the Ranch dressing to taste. Divide the Romaine between 4 plates. Place a quarter of the corn mixture on top of each serving. Next divide the red onions and Jack cheese among the plates. Add the chicken on top of the onions and cheese. Drizzle a little of the Barbecue Dressing on top of each salad. Finally, top with the crushed tortilla chips.
5
Pass the extra Barbecue Dressing at the table so diners can add to taste.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE DRESSING:, 2/3 cups Ketchup, 3 Tablespoons Cider Vinegar, 2 Tablespoons Olive Oil, and more.

Yes, Bbq Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bbq Chicken Salad

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