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BBQ Chopped Chicken Salad

Check out this fun spring recipe for BBQ Chopped Chicken Salad. One of the amazing meals being served in Traditions communities. Makes 4 servings.

Ingredients

  • 1/2 cup Ranch-style dressing
  • 2 Tbsp. BBQ Sauce
  • 10.5 oz. Romaine lettuce
  • 1/2 lb. grilled chicken breast, diced
  • 1 cup black beans, drained & rinsed
  • 3/4 cup frozen corn, thawed & drained
  • 2 medium tomatoes, diced
  • 2 Tbsp. red onion, finely chopped
  • 1/2 cup shredded cheddar cheese
  • OPTIONAL: Parsley for garnish

Note

You may use canned corn in place of frozen corn. You may also use other canned beans in place of the black beans.

Directions

  1. Preheat oven to 350° F.
  2. Trim the chicken breasts and pat dry with paper towels.
  3. If chicken breasts are more than 3/4″ thick, flatten with a meat mallet or the bottom of a heavy pan.
  4. Season them liberally with salt and pepper.
  5. In a single layer, pan sear breasts for 5-7 minutes per side.
  6. Brush tops with melted butter.
  7. Cover tightly with foil and bake for 10-15 minutes (or until internal temperature reaches 165° F).
  8. Let chicken rest, then dice.
  9. Wash and dice all fresh vegetables.
  10. Combine ranch dressing and BBQ sauce in a bowl and mix well.
  11. Stir in diced chicken breast until well coated.
  12. Generously portion chopped lettuce onto plates.
  13. Add black beans, corn, diced tomatoes, red onion and cheddar cheese on top of chopped Romaine lettuce.
  14. Finally, garnish with parsley for an added touch of springtime.

ENJOY!

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