Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded to ½ inch thick
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons homemade barbecue sauce or your favorite store-bought sauce
- 6 cups chopped romaine lettuce
- 1 cup cherry or grape tomatoes, halved
- 1 cup canned low-sodium black beans, rinsed and drained
- ½ cup canned Mexicorn, drained
- ¼ cup diced red onion
- Crushed tortilla chips or strips for serving
- Chopped fresh cilantro for serving
- â…“ cup prepared light ranch dressing
- 1 tablespoon homemade barbecue sauce or your favorite store-bought sauce
Instructions
- Preheat grill to medium-high.
- Brush chicken with olive oil and season.
- Grill one side for 4 minutes, flip, and brush with barbecue sauce.
- Grill the other side for 3-4 minutes until cooked through.
- Let chicken rest, then chop.
- Mix ranch dressing with barbecue sauce.
- Combine all salad ingredients in a bowl, drizzle with dressing, and toss.
- Serve topped with tortilla chips and cilantro.
Notes
For more flavor, marinate chicken in barbecue sauce for 30 minutes.
Substitute vegetables based on personal preference.
Monitor grilling time as heat varies by grill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 27
- Cholesterol: 70