Grilled BBQ Chicken Salad

Ingredients :

• ▢FOR THE GREEN CHILE RANCH DRESSING:
• ▢8 oz your favorite bottled ranch dressing 1 cup
• ▢1/4 cup Stubb’s green chile sauce can substitute with 1 small can of diced green chiles
• ▢FOR THE CHICKEN:
• ▢2 chicken breasts trimmed of excess fat
• ▢1/2 cup Stubb’s Original BBQ sauce or your favorite
• ▢1/2 tsp paprika
• ▢1/4 tsp onion powder
• ▢salt and pepper to taste
• ▢FOR THE SALAD:
• ▢3 cups romaine lettuce hearts cleaned and chopped (about 6 )
• ▢2 roma tomatoes chopped
• ▢1/2 cup corn kernels (cut off the cob canned or defrosted frozen corn)
• ▢1/2 cup black beans drained and rinsed
• ▢1/4 cup red onion diced
• ▢1/4 cup shelled edamame
• ▢3/4 cup colby cheese shredded
• ▢handful of tortilla strips
• ▢1/4 cup Stubb’s Original BBQ sauce
• ▢1/4 cup green chile ranch dressing

Instructions :

• GREEN CHILE RANCH DRESSING:
• Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.
• Place in airtight container and place in refrigerator until ready to use.
• BBQ CHICKEN:
• Rub chicken breasts with paprika, onion powder and salt and pepper.
• Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
• The last minute of grilling, baste liberally with bbq sauce.
• Let chicken rest for 5 minutes, then dice into bite-sized pieces.
• SALAD:
• Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.
• Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.