Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs boneless skinless chicken breasts ((I sliced mine in half through the thickness before grilling))
  • Salt and freshly ground black pepper
  • 1/2 cup BBQ sauce (, homemade or store bought)
  • 1 large head (18 oz) Romain lettuce (, chopped)
  • 3 medium Roma tomatoes
  • 1 avocado (, diced)
  • 1 1/4 cups fresh or frozen corn ((thawed and drained if frozen))
  • 1 (15 oz) can black beans (, rinsed and drained)
  • 2 green onions (, chopped)
  • 1 cups cheese ((I used half cheddar half monterey jack, a Mexican blend would be fine too))
  • Corn tortilla strips*
  • 1/2 cup mayonnaise ((could sub light mayo for a healthier opt))
  • 1/3 cup sour cream ((could sub plain greek yogurt for a healthier opt))
  • 1/3 cup milk
  • 4 tsp buttermilk ranch seasoning mix
  • 1/3 cup cilantro ((about a handful))
  • 1 clove garlic (, minced)
  • Juice of 1 lime
  • 2 - 3 pinches cayenne pepper ((optional))

Instruction

  • Preheat a grill to medium-high heat. Season chicken breasts with salt and pepper.
  • Brush grill grates lightly with canola or vegetable oil then place chicken on grill and cook rotating once halfway through cooking and brushing both sides with BBQ sauce during last minute or two of grilling (it will take about 4 mins per side, check to 165 degrees in center).
  • Transfer chicken to a plate, cover with foil and let rest 5 - 10 minutes then slice into small strips.
  • Layer all remaining ingredients into large salad bowls, beginning with salad (then from there the order doesn't matter). Serve topped with Cilantro Lime Ranch.
  • For the dressing: Combine all dressing ingredients in a blender and process until cilantro is finely chopped.