Jul 14, 2011

BBQ Chicken Salad

Super sweet and to the point today. I am about to lose my ever lovin' mind over here. We are about 8 days from packing it in and driving out of the great state of Ohio. AHHHH!

I am feeling the time crunch. I am feeling the rush. My heart is all a flutter, and not in the way me, myself and I a sixteen-year-old girl feels when she sees Robert Pattinson. The kind of flutter that leads to an anxiety attack. Ya' know...that kind of flutter.

The good news is...a girl still has to eat. So I might as well make something yummy.

Today I am sharing this pretty simple recipe I tweaked from one of my recipe pinterests. This recipe comes together quick. The only special ingredients you might need are in the dressing. You all know how I feel about salads for the Summer.

I hope you enjoy. I sure did. It was a bright spot in the crazy of my day.

BBQ Chicken Salad ...I know original name

2 chicken breasts
1/2 cup your favorite BBQ sauce for marinating the chicken

1 head romaine lettuce
1 head green leaf lettuce

corn-black bean mixture:

1/2 Tablespoon extra virgin olive oil
juice of 1 lime
1 clove of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili pepper
1/2 can black beans, drained & rinsed
1/2-2/3 cup frozen corn, thawed
salt & pepper to taste


2/3 cup mayonnaise1/3 cup buttermilk
2 Tablespoons milk
2 Tablespoons fresh cilantro, finely chopped
2 Tablespoons lime juice
2 teaspoons white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/3 cup BBQ sauce

extra sauce for grilling chicken

Marinate chicken for 4 hours. At the same time, make your corn-black bean mixture. Mix the first five corn-black bean ingredients in a bowl. Then stir in the beans and corn. Season with salt and pepper. Cover and let set in the refrigerator the same time as the chicken.

Combine all the ingredients for the dressing by either whisking vigorously or in a blender. Refrigerate until ready to serve.

When chicken is done marinating, grill. Brush with extra BBQ sauce.

Once chicken is done, let rest for five minutes. Then slice.

Combine lettuce and corn-black bean mixture. Then lay chicken over the top. Drizzle with dressing. 

Serve and say, "YUM". Okay so you don't actually need to say "YUM", but everyone will be thinking it.


Momofgirls said...

Looks AMAZING! I will be trying this one out this week... Something even our gluten free girl can enjoy... fingers crossed!

Chef Jeff said...

Wos, this looks amazing. Thank you for sharing. My mouth is watering and it's 6:59am. I love a good salad. Just yesterday I took an Artichoke and Olive Salad with Sweet & Sour Dressing to family dinner. Check it out, http://hometownslop.blogspot.com/2012/08/salad-glorious-salad-appetizer-or-main.html

Thanks again.

Larissa@Just Another Day in Paradise said...

Thanks Jeff. I will def go and check out that recipe.


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