| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 2 chicken breasts trimmed
- 1 cup BBQ sauce
- 2 heads romaine lettuce coarsely chopped
- 1/2 cup grape tomatoes halved
- 1/2 English cucumber sliced
- 1/4 cup red onion diced
- 1/4 cup fresh corn cooked and cooled
- 1/4 cup canned black beans rinsed
- 1/2 cup monterey pepper jack cheese grated
- 1/4 cup tortilla strips
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon jalapeno minced (optional, for spice)
- ranch dressing for drizzling
- BBQ sauce for drizzling
Ingredients
|
|
Instructions
- Marinate the chicken breasts in your favorite BBQ sauce for at least 1 hour, and up to 24 hours.
- Preheat your grill to 400 degrees. Grill the chicken breasts on each side for 6-7 minutes, until they begin to char and are cooked through (with an internal temperature reaching 165 degrees).
- Remove from heat and let cool. Once cool, shred or slice the chicken for serving, and set aside.
- Divide the romaine lettuce between the plates. Top the romaine with grape tomatoes, English cucumbers, red onion, corn, black beans, monterey pepper jack cheese, tortilla strips, cilantro, jalapeno, and shredded chicken.
- Drizzle with ranch dressing and BBQ sauce. Enjoy!
Recipe Notes
Our wine choice: the 2014 Ghost Pines Zinfandel. A well-structured red with notes of peppercorn, ripe berries, and a long finish - it's a great red to pair with this spicy salad. Cheers!
Share this Recipe