BBQ Ranch Chicken Salad - Mexican flavors meet good old American barbecue in this green salad served with ranch dressing.

BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad - Mexican flavors meet good old American barbecue in this green salad served with ranch dressing.
Yield 4 servings

Ingredients

  • 1 large head green leaf lettuce
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 avocados, pitted and sliced
  • 4 chicken breasts
  • BBQ Sauce
  • Light Ranch Dressing
  • quesadilla (1 tortilla and roughly 1/4 cup cheddar cheese per person OR tortilla chips, crushed OR tortilla strips)

Instructions

  1. Wash and cut up the lettuce. Set aside.
  2. Drain and rinse beans. Drain corn. Cut open avocados, remove pit and slice the avocados in their skin. Scoop slices out with a spoon. (1/2 avocado per person)
  3. Baste and grill chicken breasts until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to rest 5 minutes. Slice into strips.
  4. Grill a quesadilla, if desired (1 tortilla and roughly ¼ cup cheese per person).
  5. Assemble salad per person: 2 cups chopped lettuce, ¼ cup of black beans and corn (each), slices of ½ avocado, 1 chicken breast, sliced. Serve with ranch and BBQ sauce with a quesadilla on the side or crumble tortilla chips/strips on top.

Recipe Notes

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