A healthy southwestern barbecue chicken salad made with black beans, corn, romaine lettuce, tomatoes, cucumber s and a wonderful homemade barbecue ranch dressing.
Serves: 2 HUGE Plates
Ingredients
Dressing:
⅓ cup greek yogurt, plain
1 tbsp. barbecue sauce (your favorite kind)
1 tsp. Hidden Valley Ranch seasoning, packet
½ tsp. milk (optional)
**For Chicken**
6.7 oz chicken, skinless, boneless
¼ tsp salt
¼ tsp. pepper, ground
1 tbsp. barbecue sauce (your favorite kind)
**Salad**
4 cups romaine lettuce
½ cup corn, fresh or frozen that was thawed
½ cup black beans
1 medium tomato, diced
½ cup cucumber, peeled, diced
¼ cup scallions, diced
4 tortilla chips, crushed
Instructions
To make dressing: Add yogurt, barbecue sauce, ranch seasoning and milk. Mix until combined; refrigerate until ready to use.
Heat grill over medium heat. Flatten chicken and sprinkle with salt and pepper. Place chicken on grill; add Barbecue sauce to one side. After about 5 minutes, flip chicken and add remaining barbecue sauce. Cook until no longer pink. Cut chicken into bite size pieces.
To make salad; evenly divide between two plates, lettuce, corn, black beans, tomato, cucumber, chicken, scallions and tortilla chips. Top with barbecue ranch dressing