Ingredients

The following ingredients have 4 Servings
  • 1 whole boneless skinless chicken breast
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 ears of corn
  • 4 strips bacon (cooked and chopped into bits)
  • 4-6 cups romaine lettuce (chopped)
  • 15 ounces canned black beans (rinsed and drained)
  • 8 ounces small cherry or grape tomatoes (quartered or halved)
  • 2 medium Hass Avocados (pitted, peeled and diced)
  • BBQ Ranch Dressing (to taste)

Instruction

  • Prepare the grill for indirect heat.
  • Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
  • Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
  • Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes until done (165 degrees F). Remove chicken from the grill and allow to rest at least 5 minutes, before cutting into bite-sized pieces.
  • Shuck the corn, removing the husks and silk. Add the ears of corn directly over the hot side of the grill. Cook turning occasionally until charred on all sides and tender; about 10 minutes. Remove the corn from grill and allow to cool. Then remove the kernels from the cob into a small bowl.