Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts
  • 1 1/2 cups BBQ sauce (divided)
  • 4 hearts of romaine (chopped)
  • 1 cup frozen corn (thawed)
  • 14 ounces black beans ((1 can) drained and rinsed)
  • 5-6 green onions (chopped)
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips (crunched up into pieces)
  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup buttermilk
  • 2 tablespoons fresh cilantro (finely chopped)
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • 1 teaspoon granulated sugar
  • 1 garlic clove (finely minced)
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 cup BBQ sauce

Instruction

  • In a plastic bag, combine chicken and 1 cup BBQ sauce.
  • Seal tightly and refrigerate for at least an hour.
  • Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through.
  • Use remaining BBQ sauce to baste over chicken while grilling.
  • When internal temperature of chicken reaches 165, remove from grill and set aside.
  • In a large serving bowl, toss romaine with corn, black beans, and green onions.
  • After chicken has had a chance to rest for a few minutes, slice and put on the salad.
  • Top with shredded cheese and tortilla chips.
  • Serve with Creamy BBQ Dressing.