BBQ Chicken Salad

INGREDIENTS

BBQ chicken salad

• 1 pound boneless skinless chicken breast
• 1 teaspoon seasoned salt
• ½ cup BBQ sauce
• 3 heads of hearts of romaine chopped
• 1 seedless cucumber diced
• 1 small red onion minced
• 1 pint grape tomatoes sliced
• 1 cup corn kernels
• ½ cup shredded Colby jack cheese
• ½ cup tortilla strips

BBQ Ranch Dressing

• 2 tablespoons BBQ sauce
• 1/2 cup ranch dressing

INSTRUCTIONS

Grill Chicken

• Preheat grill to medium-high heat.
• Season boneless, skinless chicken breasts with seasoned salt.
• Grill chicken for 6 minutes on first side, flip and grill another 2 minutes.
• Brush with BBQ Sauce and continue cooking for 2 more minutes. Flip chicken and brush opposite side with BBQ sauce. Cook for 2-4 more minutes, or until chicken reaches an internal temperature of 165 degrees.
• Remove chicken from grill and let rest for 5-10 minutes before slicing.

Make the BBQ Ranch Salad Dressing

• Mix 1/2 cup ranch dressing with 2 tablespoons barbecue sauce.

Assemble the Salad

• Toss lettuce with tomatoes, corn, onions, cheese, and cucumbers. Top salad with sliced BBQ chicken and tortilla strips. Drizzle with BBQ Ranch Dressing and serve.

NOTES

• If you happen to have fresh corn on the cob, throw your corn on the grill while you grill the chicken for an additional layer of flavor.
• Use your family's favorite barbecue sauce for the dressing and the chicken. I love using one without high fructose corn syrup.
• If you can't find tortilla strips, replace with crushed tortilla chips.
• I love using shredded Colby Cheese, but cheddar or mozzarella work as well. 
• Feel free to leave out the onions, cucumber, corn, or tomatoes based on your family's preferences.

This articel and recipe adopted from this site