BBQ Ranch Chicken Salad
Juicy grilled BBQ chicken is served over a classic southwestern salad, including charred corn for the ultimate summer lunch!
Servings: 4 servings
Calories: 525kcal
Ingredients
For the Chicken
- 1 1/4 lb chicken breast, raw
- 1/3 cup Sweet Baby Ray's Original Barbecue Sauce (96 grams)
- 1/2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp each: smoked paprika, ground mustard, cumin, garlic powder
- 1/4 tsp each: chili powder, black pepper
For the Salad
- 10 cups green leaf lettuce chopped (360 grams)
- 1 1/3 cup cherry tomatoes halved (160 grams)
- 1 1/3 cup low sodium black beans drained and rinsed (173 grams)
- 4 small ears sweet corn (300 grams yield)
- 1 cup Fresh Gourmet Santa Fe Style Tortilla Strips (56 grams)
- 1/2 cup red onion sliced or chopped (64 grams)
- 5 tbsp Hidden Valley Light Ranch Dressing
- 3 tbsp Sweet Baby Ray's Original Barbecue Sauce
- 1 tsp olive oil
- Optional: avocado slices and shredded Monterey Jack cheese
Instructions
Prepare the chicken.
- Place 1 1/4 lb chicken breast, raw on a small rimmed baking sheet with paper towels under and over it. With a mallet or closed fist, pound the chicken to even thickness. Add a wire rack under the chicken on the baking sheet, then season both sides with 1 tsp kosher salt. Set aside in the refrigerator, uncovered, to dry brine for at least 6 hours or up to 24 hours.
- After the chicken has dry brined, mix 2 tbsp brown sugar, 1/2 tsp each: smoked paprika, ground mustard, cumin, garlic powder, and 1/4 tsp each: chili powder, black pepper on a plate. Press the chicken breasts into the dry rub mixture to coat on both sides. Return the chicken to the wire rack and baking sheet. Refrigerate, uncovered, for an additional 1-3 hours.
- After the chicken has rested in the dry rub, pat both sides dry and rub with 1/2 tbsp olive oil. Set aside at room temperature while heating the grill.
- Pre-heat the grill to 450-500°F. Rub the grill grates with vegetable oil or spray with non-stick grill spray. Add the prepared chicken, "nice" side down, and cook for 6 minutes.
- Flip the chicken, then brush with 1/3 cup Sweet Baby Ray's Original Barbecue Sauce. Lower the heat to about 400°F and continue to grill for 5-7 minutes or until the chicken is cooked through. Set aside to rest.
Assemble the salad.
- While the chicken is grilling, drizzle 4 small ears sweet corn with 1 tsp olive oil and season with salt and pepper, if desired. Add to the grill with the chicken, turning frequently to avoid burning. Cook for 6-8 minutes or until lightly charred and tender. Set aside to cool.
- Once the corn has cooled slightly, cut the kernels off the cob. Once the chicken has rested for at least 5 minutes, slice for serving.
- Layer 10 cups green leaf lettuce, 1 1/3 cup cherry tomatoes, 1 1/3 cup low sodium black beans, 1/2 cup red onion, and grilled corn in 4 serving dishes. Top with prepared chicken, then drizzle with 5 tbsp Hidden Valley Light Ranch Dressing, 3 tbsp Sweet Baby Ray's Original Barbecue Sauce. Top with 1 cup Fresh Gourmet Santa Fe Style Tortilla Strips and serve immediately.
Notes
Scan the barcode below or search for "Peanut Butter and Fitness BBQ Ranch Chicken Salad" to log this food in My Fitness Pal. Note: the avocado and shredded Monterey Jack cheese are optional ingredients and are not included in the nutrition info.
Nutrition
Calories: 525kcal | Carbohydrates: 63g | Protein: 41g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 1434mg | Potassium: 1254mg | Fiber: 7g | Sugar: 27g