BBQ Chicken Salad
A quick and satisfying salad with grilled chicken, crisp lettuce, sweet corn, and a tangy BBQ and ranch dressing.
Ingredients
- 8 oz boneless, skinless chicken breast
- 1/2 teaspoon reduced sodium Montreal chicken seasoning (or your favorite seasoned salt)
- Cooking spray (for grilling)
- 2 cups chopped Romaine lettuce
- 2 small tomatoes (diced)
- 1 ear corn on the cob (with husk)
- 2 tablespoons light ranch dressing (store-bought or homemade)
- 1 tablespoon BBQ sauce
Instructions
- Pound the thicker end of the chicken breast for even cooking. Season with Montreal chicken seasoning. Preheat the grill or grill pan and spray with cooking spray.
- Cook the chicken over medium heat for about 5 minutes on each side until the internal temperature reaches 165°F. Transfer to a cutting board and slice thinly.
- While the chicken cooks, prepare the corn. Microwave the whole ear with husk for about 4 minutes or boil for 5 minutes. Alternatively, grill it for extra flavor until charred.
- Cut the kernels off the cob. Divide the chopped Romaine lettuce between two plates, add diced tomatoes and corn kernels, then top with sliced grilled chicken.
- Drizzle each salad with BBQ sauce and ranch dressing. Serve immediately.
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Notes
Store leftover components separately in airtight containers in the fridge for up to 4 days. Add dressing right before serving to keep everything fresh.